Beet, goat cheese, and quinoa salad with curry vinaigrette

Vegetarian, Soy Free

2 Servings, 710 Calories/Serving, 35 Minutes

Beet and goat cheese salads started trending in the 1980s and have been going strong ever since. The sweet roots and earthy cheese work their magic in this protein-rich quinoa salad. Curry, the surprising ingredient in our vinaigrette, adds a fresh dimension of flavors. Cover your work surface with parchment paper before cutting the beets to avoid staining your cutting board.

Ingredients

  • ½ cup rainbow quinoa
  • 1½ ounces raw cashews
  • 1 tablespoon honey
  • 1 orange
  • 1 to 2 celery stalks
  • Fresh mint
  • 1 package Love Beets
  • Curry vinaigrette base (sherry vinegar - curry powder- maple syrup)
  • 1 piece naan
  • 3 ounces baby arugula
  • 1 ½ ounces goat cheese

Instructions

1

Cook the quinoa

Heat the oven to 350ºF.
  • In a strainer, rinse the quinoa under cool water.
To a pot, add the quinoa, cover with 1 cup water, season with salt and a pinch of sugar, if desired, and bring to a boil. Cover, reduce to a simmer, and cook until the quinoa is tender and the liquid has been absorbed, about 15 to 17 minutes. Fluff with a fork.
While the quinoa cooks, toast the cashews.

2

Toast the cashews

In a bowl, combine the cashews and honey, season with salt, and mix to coat. Place on a lightly greased sheet pan and toast in the oven until lightly browned, 6 to 8 minutes. Transfer the cashews to a plate to cool.
While the cashews are cooking, prepare the orange and vegetables.

3

Prep the orange and vegetables

  • Zest the orange and remove the peel. Cut in half and then cut into ¼-inch-thick half-moon slices.
  • Cut the celery into ¼-inch-thick diagonal slices.
  • Coarsely chop the mint leaves.
  • Cut the beets in half and then into ½-inch-thick wedges.

4

Make the vinaigrette

In a bowl, combine the curry vinaigrette base, orange zest, and 2 tablespoons oil. Season to taste with salt and pepper.

5

Toast the naan; assemble the quinoa salad

In the oven, toast the naan until lightly browned, 3 to 4 minutes.
In a large bowl, toss the quinoa with half the vinaigrette.
Add the arugula, beets, orange slices, mint, celery, and remaining vinaigrette. Toss well, and season to taste with salt and pepper.

6

Serve

Transfer the quinoa salad to individual plates. Garnish with the goat cheese and cashews, and serve with the toasted naan on the side.

Nutrition per serving: Calories: 710, Protein: 23g, Total Fat: 38g, Monounsaturated Fat: 20g, Polyunsaturated Fat: 5g, Saturated Fat: 9g, Cholesterol: 15mg, Carbohydrates: 75g, Fiber: 11g, Added Sugar: 19g, Sodium: 630mg

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