Quinoa Salad with Beetroot, Pumpkin, and Rio Cheese

quinoa salad with beetroot

Preparation

  • Yield: 1 servings
  • Cooking Method: Roasting

Ingredients

  • 1bunchbaby beetroot
  • 1/3cupextra-virgin olive oil
  • 800gramspumpkin
  • 1tablespoonthyme leaves
  • 400gramsquinoa
  • 2oranges
  • 1tablespoonhoney
  • 1teaspoonwholegrain mustard
  • 1/3cupflat-leaf parsley
  • 1/2cupwalnuts
  • 120gramsKalleh Rio cheese

Nothing can lighten up your mood like a bowl of delicious salad. This quinoa salad with beetroot, pumpkin and Rio cheese is chewy, crispy, with a hearty texture and packed with earthy aromatic flavors.

This salad has a sweet and tangy taste, perfect for a winter lunch and dinner.

Quinoa Salad is a must for vegetable lovers. The recipe you are going to read is super easy and fast. It also has an appealing look, which is appetizing. It is grain-based, and that means it can be a filling meal.

check out our recipe for the best quinoa salad with beetroot, pumpkin and Rio cheese ever. Make it one day ahead for your parties or gatherings and enjoy the compliments

Instructions

Step 1

Preheat the oven to 200C (400F). 

Step 2

Scrub and trim the beetroots. Tear foil paper in rectangle shape for each beetroot. Place them in the center of each foil, drizzle with one tablespoon of extra-virgin olive oil, wrap the foil around them carefully and enclose it. Place these pieces on a baking sheet, and bake them for 40 minutes. Once done, they will be tender, and the skin will peel off easily.

Step 3

At the same time, peel the pumpkin and cut it into 3cm pieces. Line a baking sheet with parchment paper. Season the pumpkin pieces with salt, pepper, and a pinch of sugar to taste. Place them on the prepared baking sheet and arrange them into an even layer. Sprinkle the thyme on them. 

Drizzle some olive oil over the pieces. Toss and combine. Bake for about 25 minutes, and flip them over once. Continue baking until tender and cooked. They must be crispy on the edges but still holding their shapes.

Step 4

To make the quinoa, if the package is marked as rinsed. Cover the quinoa in a cold water cup for about 2 minutes and remove the outer shell. Next, rinse the quinoa in a fine-mesh strainer with cold water for 30 seconds. Bring the liquid of choice to a boil in a pot. Add a little salt. 

The liquid should be 2 cups for each cup of dry quinoa. Reduce the heat to medium-low heat, cover the pan and let it simmer. Wait 15 to 20 minutes, and until all the liquid has absorbed and the grain is translucent and tender. Turn off the heat and allow the cooked quinoa to sit and stay covered for at least 5 minutes. Set aside to cool.

Step 5

In a small bowl, squeeze the oranges and catch the juice. Cut the segments of each orange and set it aside. Add in the honey, mustard, and the remaining olive oil to the bowl. Mix them thoroughly until combined.

Step 6

Cut the beetroots into wedges, toss them in a large bowl with the roasted pumpkin, cooked quinoa, and orange segments. Give them a mix. Stir in the finely chopped parsley, chopped toasted walnuts, and Rio cheese crumbles. Combine.

 

Step 7

Drizzle the salad with olive oil and the delicious dressing. Serve on a fancy flat plate. Enjoy.

Cooking Notes

You can use the salad as a side for roasted, barbecued, and oven-baked meats.

The roasted sweet potato will be a gourmet addition to this recipe.

Adding large slices of red onion will bring out the best. It will add extra crispiness and texture to this amazing salad.

For a little bit of green touch, baby spinach can be a good option.

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