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Vibrant Roasted Beet & Kumquat Quinoa Salad with Herby Tahini Drizzle
Brighten your plate with a nutrient-rich roasted beet and kumquat quinoa salad, topped with a zesty herby tahini drizzle. Perfect for clean eating!
This Vibrant Roasted Beet & Kumquat Quinoa Salad is a show-stopper on any table, combining vivid colors with delightful flavors and textures. At the heart of this dish are roasted beets and tangy kumquats, offering a symphony of sweet and citrusy notes that dance on your palate. The addition of protein-rich quinoa and a herby tahini drizzle makes this salad not only visually appealing but also a nutritional powerhouse.
Why is this salad a must-try? Packed with antioxidants, fiber, and essential vitamins, beets are known for their blood pressure-lowering benefits and anti-inflammatory properties. Kumquats, which are often overlooked, bring a unique citrus burst, along with vitamin C and fiber. Paired with quinoa, known for being a complete protein, this salad is balanced, satiating, and perfect for those seeking a clean, plant-based meal.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings
4
Calories
450 kcal
per serving
Cuisine
Mediterranean
Brighten your plate with a nutrient-rich roasted beet and kumquat quinoa salad, topped with a zesty herby tahini drizzle. Perfect for clean eating!
Ingredients
- • red beets: 4 medium, scrubbed and trimmed
- • olive oil: 2 tablespoons
- • salt: 1/2 teaspoon
- • black pepper: 1/2 teaspoon
- • quinoa: 1 cup, rinsed
- • water: 2 cups
- • kumquats: 8-10, thinly sliced, seeds removed
- • mixed salad greens: 4 cups (such as arugula, spinach, and kale)
- • fresh mint leaves: 1/2 cup, chopped
- • fresh parsley: 1/2 cup, chopped
- • tahini: 1/4 cup
- • lemon juice: 2 tablespoons
- • maple syrup: 1 tablespoon
- • garlic: 1 clove, minced
- • water: 2-3 tablespoons (for thinning tahini dressing)
Instructions
- 1 Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2 Cut the beets into quarters and toss them with 1 tablespoon of olive oil, salt, and black pepper. Spread them evenly on the prepared baking sheet and roast for 25-30 minutes, or until tender, stirring halfway through.
- 3 While the beets are roasting, prepare the quinoa. In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and set aside.
- 4 In a small bowl, whisk together the tahini, lemon juice, maple syrup, minced garlic, and 2-3 tablespoons of water to achieve a drizzling consistency. Adjust seasoning to taste.
- 5 In a large salad bowl, combine the roasted beets, cooked quinoa, sliced kumquats, mixed greens, mint, and parsley. Toss gently to mix.
- 6 Drizzle the herby tahini dressing over the salad just before serving, and enjoy the burst of flavors.
Serving Suggestions
- • This Vibrant Roasted Beet & Kumquat Quinoa Salad is a meal in itself, perfect for lunch or a light dinner. Serve it alongside a hearty whole grain bread for added fiber and texture. For a refreshing beverage pairing, consider a chilled herbal iced tea or a sparkling water infused with slices of fresh cucumber and lemon. To elevate the dining experience, garnish the salad with a sprinkling of toasted pumpkin seeds or almonds for an extra crunch, and a few edible flowers for a touch of elegance. This salad is not only a feast for the taste buds but also for the eyes!
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain freshness, keep the dressing separate and add it just before serving. If the salad becomes slightly dry, refresh it with a squeeze of lemon juice or a drizzle of olive oil before enjoying.
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