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Exotic Spiced Beet and Quinoa Salad with Citrus-Tahini Drizzle
Discover a nutrient-rich, exotic spiced beet and quinoa salad with vibrant veggies and a citrus-tahini drizzle. A clean-eating delight!
This Exotic Spiced Beet and Quinoa Salad is a nutritious powerhouse that will invigorate your taste buds with its unique blend of flavors. Packed with vibrant colors and fresh ingredients, this salad is a feast for both the eyes and the body. Beets, known for their rich antioxidant properties and ability to promote heart health, are roasted to perfection with exotic spices that enhance their natural sweetness.
Quinoa, a complete protein and an excellent source of fiber, forms the hearty base of this salad, ensuring you stay satiated and energized throughout the day. Paired with a refreshing citrus-tahini drizzle, this salad is a delightful combination of creamy, tangy, and earthy flavors. Perfect for a light lunch or a side dish, this salad will transport you to a world of wellness with every bite.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings
4
Calories
420 kcal
per serving
Cuisine
Mediterranean
Discover a nutrient-rich, exotic spiced beet and quinoa salad with vibrant veggies and a citrus-tahini drizzle. A clean-eating delight!
Ingredients
- • medium beets: 4, peeled and chopped into wedges
- • quinoa: 1 cup, rinsed
- • water: 2 cups
- • baby arugula: 4 cups
- • pomegranate seeds: 1/2 cup
- • pistachios: 1/4 cup, roughly chopped
- • orange zest: 1 tablespoon
- • olive oil: 2 tablespoons
- • ground coriander: 1 teaspoon
- • ground cumin: 1 teaspoon
- • cinnamon: 1/2 teaspoon
- • salt: 1/2 teaspoon
- • black pepper: 1/4 teaspoon
- • tahini: 1/4 cup
- • fresh orange juice: 1/4 cup
- • lemon juice: 2 tablespoons
- • maple syrup: 1 tablespoon
- • garlic clove: 1, minced
Instructions
- 1 Preheat your oven to 400°F (200°C).
- 2 In a large mixing bowl, toss the beet wedges with olive oil, ground coriander, ground cumin, cinnamon, salt, and black pepper until evenly coated. Arrange them on a baking sheet in a single layer.
- 3 Roast the beets in the preheated oven for 25-30 minutes, or until tender and caramelized, turning once halfway through the cooking time.
- 4 While the beets are roasting, bring 2 cups of water to a boil in a medium saucepan. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the water is absorbed.
- 5 In a small bowl, whisk together tahini, fresh orange juice, lemon juice, maple syrup, and minced garlic until smooth. Adjust the consistency with a little water if needed to achieve a drizzle-able texture.
- 6 In a large salad bowl, combine the cooked quinoa, roasted beets, baby arugula, pomegranate seeds, pistachios, and orange zest. Toss gently to mix all ingredients.
- 7 Drizzle the citrus-tahini dressing over the salad just before serving. Toss once more to coat everything evenly, and serve immediately.
Serving Suggestions
- • This vibrant salad pairs beautifully with a side of whole-grain flatbread or a light lentil soup for a complete meal. Garnish with additional pomegranate seeds for a pop of color and extra antioxidants. Enjoy it with a refreshing glass of sparkling water infused with a slice of lemon and mint to cleanse the palate and enhance the dining experience.
Storage Tips
Store any leftover salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate and add just before serving to maintain the salad's freshness and prevent the greens from wilting.
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