Quinoa salad with roasted beets, figs and walnuts

This salad makes a great entrée or a light yet nourishing meal.

Ingredients (serves 4)
- 1 cup quinoa, boiled according to the instructions on the packaging
- 8 medium beets, peeled and cut into wedges or 4 large beets diced
- 1 small red onion, minced
- 4 figs, cut into wedges
- 1/3 cup walnuts, toasted
- 1/2 orange, juiced
- 2-3 Tablespoons maple syrup/agave/honey, to taste
- 3 Tablespoons balsamic vinegar
- 4 Tablespoons extra virgin olive oil
- a pinch cayenne
- a pinch Himalayan salt (or sea salt)

Place the minced onions in a large bowl and toss with the orange juice, the balsamic, maple syrup, salt and cayenne. Allow to sit while preparing the remaining ingredients. Place the beets on a rimmed baking sheet, toss with the olive oil and roast at 375 for about 20 minutes or until fork tender. Place the boiled quinoa in a strainer and rinse quickly with cold water, allow to drain completely, then add to the onions. Add the beets (and their cooking oil) and toss gently to combine. Taste and adjust the seasonings to your preference. Top with the figs and nuts and enjoy!

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