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Vibrant Jackfruit and Roasted Beetroot Salad with Spiced Quinoa
Discover a colorful jackfruit and roasted beetroot salad with spiced quinoa. A nutrient-packed big beautiful salad for a healthy lifestyle!
Introducing a salad that truly celebrates the art of nutritious, vibrant eating—the Vibrant Jackfruit and Roasted Beetroot Salad with Spiced Quinoa. This recipe brings together the unique textures of jackfruit and the earthy sweetness of roasted beets, creating a perfect balance of flavors and colors. It's a feast for both the eyes and the body, delivering a comprehensive array of nutrients for your wellness journey.
This salad is not only visually stunning but also a powerhouse of nutrition. Jackfruit provides a hearty, meat-like texture, making it a fantastic plant-based protein option, while roasted beetroots are rich in antioxidants and essential minerals. Quinoa, spiced with cumin and coriander, offers a complete protein source, ensuring a satisfying meal that's as wholesome as it is delicious. Fresh greens and a tangy citrus dressing bring everything together for an unforgettable salad experience.
Recipe Overview
Prep Time
20 mins
Cook Time
40 mins
Total Time
60 mins
Servings
4
Calories
420 kcal
per serving
Cuisine
Mediterranean
Discover a colorful jackfruit and roasted beetroot salad with spiced quinoa. A nutrient-packed big beautiful salad for a healthy lifestyle!
Ingredients
- • ripe jackfruit: 1 can (20 oz), drained and shredded
- • medium beetroots: 3, peeled and cubed
- • quinoa: 1 cup, uncooked
- • baby spinach: 4 cups
- • orange: 1, juiced
- • lemon: 1, juiced
- • olive oil: 2 tablespoons
- • cumin powder: 1 teaspoon
- • coriander powder: 1 teaspoon
- • garlic cloves: 2, minced
- • salt: 1 teaspoon, or to taste
- • black pepper: 1/2 teaspoon
- • fresh mint leaves: 1/4 cup, chopped
- • slivered almonds: 1/4 cup, toasted
Instructions
- 1 Preheat your oven to 400°F (200°C).
- 2 Toss the cubed beetroots with 1 tablespoon of olive oil, salt, and black pepper. Spread them on a baking sheet and roast for 30-35 minutes until tender and slightly caramelized.
- 3 While the beetroots roast, rinse the quinoa under cold water. In a medium saucepan, combine the quinoa with 2 cups of water, cumin, coriander, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and fluffy.
- 4 In a large mixing bowl, combine the shredded jackfruit with minced garlic, 1 tablespoon of olive oil, orange juice, lemon juice, and a dash of salt and pepper. Toss to combine and let marinate while preparing other ingredients.
- 5 Once the beetroots are roasted and the quinoa is cooked, allow them to cool slightly. In a large serving bowl, layer the baby spinach, spiced quinoa, roasted beetroots, and marinated jackfruit.
- 6 Sprinkle the salad with fresh mint leaves and toasted slivered almonds. Toss gently to combine all the flavors and ingredients. Adjust seasoning with more lemon juice, salt, and pepper if needed before serving.
Serving Suggestions
- • This vibrant salad pairs beautifully with a chilled glass of sparkling water infused with a hint of fresh mint and lime. For an added nutritional boost, serve it alongside a small bowl of Greek yogurt drizzled with a touch of honey and topped with a sprinkle of chia seeds. The salad's flavors also harmonize well with a light, crisp white wine like a Sauvignon Blanc, enhancing your dining experience.
Storage Tips
To store leftovers, place the salad in an airtight container and refrigerate for up to 3 days. For optimal freshness, keep the dressing separate and add it just before serving. This will help preserve the crispness of the greens and the vibrant colors of the ingredients.
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