This simple Quinoa Salad features Maple Roasted Beets and Carrots Salad, as well as tangy goat's cheese all tossed with a lovely smoky orange dressing. Can easily be made vegan.
Preheat your oven to 425°F (220°C).
Rinse the quinoa: Pour the quinoa into a fine mesh colander and rinse under running cold water for about 30 seconds to a minute. Drain it well. This step is important as it removes any bitterness on the outside of the quinoa.
In a medium saucepan, add quinoa and cover with 2 cups of water. Bring to a boil. Once boiling, reduce to a simmer on low heat and cover for 15 minutes or until the water has been absorbed. Add to a large mixing bowl, fluff with a fork and let cool while you prepare the rest of the recipe.
Line a baking sheet with parchment paper. Put the carrots and beets in a large mixing bowl along with the oil, maple syrup, salt, and pepper. Give them a good toss to ensure that everything is evenly coated then spread them out on the baking sheet.
Bake for 30-45 minutes or until the carrots are caramelized and the beets can be pierced with little resistance. The carrots should have begun to caramelize by now and you should be able to spear the diced beets with little resistance. Remove from the oven and let cool while you make the dressing.
Add all the dressing ingredients to a small jar with a lid and shake to combine. You can also use an immersion blender if you have one. Or simply a bowl with a small whisk or a fork.
In a large serving bowl, combine quinoa with the cilantro, the seeds and the dressing. Now, if you don’t care about your salad being a bit red from the beets, you can stir all the other ingredients in directly and serve it as-is. If you prefer the salad to look like the pics, serve it in individual bowls and kind of layer the quinoa mixture with the roasted veggies and sprinkle delicately with goat cheese. Serve immediately and enjoy!
Quinoa Salad with Roasted Beets, Carrots & Goat Cheese https://www.notenoughcinnamon.com/quinoa-salad-with-roasted-beets-and-carrots/