Warm Spiced Quinoa Salad (Printable)
Earthy roasted beets with spiced quinoa and zesty citrus dressing for a wholesome dish.
# What you'll need:
→ Vegetables
01 - 3 medium beets, peeled and cut into 1-inch cubes
02 - 1 small red onion, sliced
03 - 2 cups baby spinach leaves, washed
→ Grains
04 - 1 cup quinoa, rinsed
05 - 2 cups vegetable broth or water
→ Spices & Seasoning
06 - 1 tsp ground cumin
07 - ½ tsp ground coriander
08 - ½ tsp ground cinnamon
09 - ¼ tsp smoked paprika
10 - ¼ tsp freshly ground black pepper
11 - ½ tsp salt
→ Dressing
12 - 3 tbsp extra virgin olive oil
13 - 1 tbsp freshly squeezed orange juice
14 - 1 tbsp freshly squeezed lemon juice
15 - 1 tsp maple syrup or honey
16 - 1 tsp Dijon mustard
17 - 1 garlic clove, finely minced
→ To Serve
18 - ¼ cup crumbled feta cheese (optional)
19 - 2 tbsp chopped fresh parsley
20 - 2 tbsp roasted pumpkin seeds
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss beet cubes and red onion with 1 tablespoon olive oil, cumin, coriander, cinnamon, smoked paprika, salt, and pepper. Spread on baking sheet and roast for 30–35 minutes, stirring halfway through, until tender and caramelized.
03 - Bring quinoa and vegetable broth or water to a boil in a saucepan. Reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
04 - Whisk remaining olive oil, orange juice, lemon juice, maple syrup, Dijon mustard, and minced garlic in a small bowl until emulsified.
05 - In a large bowl, mix cooked quinoa, roasted beets and onions, and baby spinach. Drizzle with dressing and toss gently to combine.
06 - Top salad with crumbled feta (optional), chopped parsley, and roasted pumpkin seeds. Serve warm.
# Expert Suggestions:
01 -
- It tastes like you spent hours in the kitchen when it actually takes about an hour from start to finish.
- The roasted beets become naturally sweet and jammy, making even skeptics ask for seconds.
- Warm spiced salads somehow feel more forgiving than cold ones—this works as lunch or dinner, eaten immediately or the next day.
02 -
- Rinse your quinoa before cooking or it tastes slightly bitter and powdery; this one step changes everything.
- Roast the beets and onions together so the onion caramelizes at the same pace and sweetens naturally instead of staying sharp.
- Make the dressing fresh right before serving so the citrus stays bright and doesn't oxidize into flatness.
03 -
- Peel beets while they're warm and your fingers are slightly damp; the skin comes away almost like paper and wastes nothing.
- If you make this ahead, keep the dressing separate and toss just before eating so the quinoa doesn't absorb all of it and become heavy.