I am a huge fan of dinners made using leftovers from the night before. Especially in the summer on one of those super hot days, when the idea of turning on your stove is dreadful. One day a few weeks ago I was scrounging around looking for something to make for dinner that required no cooking. I had leftover roasted beets and some cooked quinoa in the fridge. I tossed them together for a light salad with some goat cheese.
My husband and I both loved it so much, I have made it several other times, each time sprucing it up a tad. This salad is exactly what I crave in the summers. It's light, filling, healthy, and full of so much flavor. It's pretty versatile, for crunch you can add in anything such as pumpkin seeds, sunflower seeds, soy nuts, almonds, or maybe even some pecans. For cheese I like to use feta, my husband likes it better with goat cheese. Either cheese works well. Toss in some fresh herbs and garlic, top off with a bit of a balsamic reduction and call it dinner.You can enjoy it hot, or you can eat it cold. The salad that started as a leftover throw together, is now a salad I make just so I have leftovers to eat all week long.
Roasted Beet and Quinoa Salad
1 lb beets
2 tbs olive oil
pinch of sea salt
2 cups quiona prepared according to the package directions
1/4 cup diced red onion
1 clove minced garlic
4-5 fresh basil leaves, chopped
1/4 cup pumpkin seeds
1/2 cup feta cheese
Balsamic reduction for serving (recipe follows)
Preheat oven to 400 degrees.
Peel and cut beets into 1/2 inch cubes. Place beets in a shallow baking dish, drizzle with olive oil and a pinch of sea salt. Bake until fork tender, approximately 20 minutes.
Remove beets from oven and allow to cool to room temperature.
In a medium bowl, toss cooked quinoa with red onion, garlic, basil, pumpkin seeds, and feta cheese. Carefully fold in your beets. If you mix it too much, the beets will turn everything purple. Salt and pepper salad to taste.
Served with a drizzle of balsamic reduction.
**** To prepare your balsamic reduction. Add 1 cup balsamic vinegar to a sauce pan with 1 tsp of honey. Simmer over medium low heat until it has reduced to about 1/2-1/3 cup. Drizzle over salad.