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Vibrant Turmeric-Infused Quinoa & Roasted Beetroot Salad with Citrus-Ginger Dressing
Boost your health with our vibrant turmeric quinoa & roasted beetroot salad packed with antioxidants and a citrus-ginger zing. Try it today for a refreshing meal!
Discover a truly unique salad that combines vibrant colors with a powerhouse of nutrients – introducing our Turmeric-Infused Quinoa & Roasted Beetroot Salad. Packed with colorful vegetables, whole grains, and a zesty dressing, this dish is a feast for both the eyes and the palate. Beetroots are known for their impressive levels of antioxidants and anti-inflammatory properties, while quinoa is a complete protein that provides all nine essential amino acids. This salad not only looks stunning but also supports your health with every bite.
This recipe is a wonderful mix of textures and flavors, thanks to the roasted beetroots' earthiness, the quinoa's lightness, and the refreshing citrus-ginger dressing. The addition of fresh spinach and crunchy pistachios takes the nutritional profile of this salad to the next level, making it a perfect meal for lunch or a light dinner. Whether you're looking for a delicious way to incorporate more plant-based meals into your diet or simply want to enjoy a hearty salad, this creation is sure to impress.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
40 mins
Total Time
60 mins
Servings
4
Calories
420 kcal
per serving
Cuisine
Chinese
Boost your health with our vibrant turmeric quinoa & roasted beetroot salad packed with antioxidants and a citrus-ginger zing. Try it today for a refreshing meal!
Ingredients
- • red beetroots: 4 medium, peeled and cut into wedges
- • quinoa: 1 cup, rinsed
- • water: 2 cups
- • ground turmeric: 1 teaspoon
- • fresh spinach: 4 cups
- • orange: 1, peeled and segmented
- • pistachios: 1/2 cup, shelled and roughly chopped
- • extra-virgin olive oil: 3 tablespoons
- • fresh ginger: 1 tablespoon, grated
- • lemon juice: 1/4 cup
- • honey: 1 tablespoon
- • sea salt: 1/2 teaspoon
- • black pepper: 1/4 teaspoon
Instructions
- 1 Preheat your oven to 400°F (200°C). Place the beetroot wedges on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil, and season with a pinch of sea salt and black pepper. Roast for 30-35 minutes, or until tender and slightly caramelized.
- 2 Meanwhile, bring 2 cups of water to a boil in a medium saucepan. Add the rinsed quinoa and ground turmeric, then reduce the heat to low and cover. Simmer for 15 minutes, or until the quinoa is cooked and the water is absorbed. Fluff with a fork and set aside to cool.
- 3 In a small bowl, whisk together the remaining olive oil, grated ginger, lemon juice, honey, sea salt, and black pepper to create the citrus-ginger dressing. Adjust seasoning to taste.
- 4 In a large serving bowl, combine the cooled quinoa, roasted beetroot, fresh spinach, orange segments, and chopped pistachios. Drizzle with the citrus-ginger dressing and toss gently to combine all ingredients.
- 5 Serve immediately or refrigerate for up to an hour to allow the flavors to meld. Enjoy this vibrant salad as a standalone meal or alongside lean protein for a complete dish.
Serving Suggestions
- • This salad pairs beautifully with a side of whole-grain bread or a light soup, such as a chilled cucumber or gazpacho. For a protein boost, consider adding grilled chicken or chickpeas. A glass of infused water with mint and cucumber complements the refreshing flavors of the salad, making it a perfect meal for a warm day. For a delightful garnish, sprinkle a handful of microgreens or edible flowers atop the salad for an extra pop of color and nutrition. The salad’s balance of citrus and earthiness will leave your taste buds tingling in delight.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To maintain the salad's freshness, separate the dressing and add it just before serving. If the salad becomes too dry, a splash of lemon juice will help revive its flavors.
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