Beet, goat cheese, and quinoa salad with curry vinaigrette

Beet, goat cheese, and quinoa salad with curry vinaigrette

2
Servings
710
Cal/serving
35
Min
Vegetarian Soy Free

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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