Quinoa Salad with Beets Oranges & Pomegranate

Emma

Food Blogger | Recipe Enthusiast🍲
Quinoa Salad with Beets,Oranges & Pomegranate

Indulge in the mesmerizing blend of flavors and colors with this Quinoa Salad with Beets,Oranges & Pomegranate come together with nutritious quinoa to create a stunning salad that’s perfect for any occasion, from holiday gatherings to cozy family meals. 

Ingredients: 

For the Roasted Beets and Quinoa:

  • 3 medium red beets (about 1 1/4 pounds)
  • 2 cups low-sodium vegetable broth
  • 1 1/2 cups water
  • 2 cups quinoa (preferably red), well rinsed and drained (7-8 cups cooked)
  • 1/2 teaspoon fine sea salt (or kosher salt)

For the Salad:

  • 3 blood oranges (substitute with Cara Cara oranges or any available oranges)
  • 1/2 cup chopped pitted dates (preferably firm Deglet Noor)
  • 1 tablespoon sherry vinegar (or freshly squeezed lime juice)
  • 1/4 teaspoon fine sea salt (or kosher salt)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup plus 2 tablespoons finely chopped fresh flat-leaf parsley
  • 2/3 cup pomegranate seeds (from 1 medium pomegranate)
  • 1/4 cup lightly toasted chopped pistachios for garnish
Quinoa Salad with Beets,Oranges & Pomegranate

Instructions:

  1. Prepare the Roasted Beets: Preheat the oven to 425°F. Rinse and pat dry the beets, leaving about 1 inch of stem. Place the beets in a baking dish with water and cover tightly with aluminum foil. Roast for 45-60 minutes until tender. Allow the beets to cool, then peel and cut them into 1/2-inch wedges.
  2. Cook the Quinoa: In a saucepan, combine vegetable broth, water, quinoa, and salt. Bring to a boil, then simmer, covered, for 15-20 minutes until the liquid is absorbed. Set aside to cool in a large serving bowl.
  3. Make the Salad Dressing: Zest and juice the oranges, then combine the orange juice, zest, sherry vinegar (or lime juice), salt, pepper, and olive oil in a bowl.
  4. Assemble the Salad: Stir the dates into the quinoa bowl. Add the roasted beet wedges. Pour the dressing over the salad and gently toss to combine. Let it sit at room temperature for 10-15 minutes to allow flavors to meld.
  5. Final Touches: Toss the salad once more, then top with orange segments, pomegranate seeds, chopped pistachios, and parsley.

Nutrition Information: 

Calories: 295kcal | 

Carbohydrates: 42g | 

Protein: 8g | 

Fat: 11g | 

Saturated Fat: 1g | 

Sodium: 483mg | 

Potassium: 490mg | 

Fiber: 6g | 

Sugar: 11g | 

Vitamin A: 320IU | 

Vitamin C: 9mg | 

Calcium: 40mg | 

Iron: 3mg

Notes or Tips:

  • Use deep red quinoa for its beautiful hue, but regular quinoa works well too.
  • For an alternative serving option, place the salad on a bed of fresh spinach.
  • Maria’s tip: The oranges can be sliced with pith and membranes, as the pith contains nutrients.

Serving Suggestions:

  • Pair this vibrant quinoa salad with grilled chicken or roasted salmon for a satisfying meal.
  • Serve it as a colorful side dish for any festive occasion or a delightful family dinner.

Storage and Reheating:

  • The quinoa can be prepared up to 5 days ahead.
  • Roasted beets can be made 2 days ahead and chilled separately.
  • The assembled salad (except for the toppings) can be prepared 4 hours ahead and chilled. Bring it to room temperature before serving and add the remaining ingredients.
Print
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Quinoa Salad with Beets,Oranges & Pomegranate

Quinoa Salad with Beets,Oranges & Pomegranate

Savor our Vibrant Quinoa Salad! Roasted red beets, juicy oranges, and pomegranate seeds make it a stunning and delicious choice for any occasion. 🥗✨

  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings 1x

Ingredients

Scale

For the Roasted Beets and Quinoa:

  • 3 medium red beets (about 1 1/4 pounds)
  • 2 cups low-sodium vegetable broth
  • 1 1/2 cups water
  • 2 cups quinoa (preferably red), well rinsed and drained
  • 1/2 teaspoon fine sea salt

For the Salad:

  • 3 blood oranges (or substitute)
  • 1/2 cup chopped pitted dates
  • 1 tablespoon sherry vinegar or lime juice
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup plus 2 tablespoons fresh flat-leaf parsley
  • 2/3 cup pomegranate seeds
  • 1/4 cup toasted chopped pistachios

Instructions

  1. Roast beets at 425°F in a covered dish with water until tender.
  2. Cook quinoa in vegetable broth and water.
  3. Make dressing with orange zest, juice, vinegar, salt, pepper, and olive oil.
  4. Combine dates, beets, and dressing with quinoa.
  5. Top with orange segments, pomegranate seeds, pistachios, and parsley.

Notes

  • Use red quinoa for a beautiful hue.
  • Serve on a bed of spinach for an alternative.
  • Oranges can be sliced with pith for extra nutrients.
  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Salad
  • Method: Roasting, Boiling
  • Cuisine: International
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 295 kcal
  • Sugar: 11g
  • Sodium: 483mg
  • Fat: 11g
  • Saturated Fat: 1g
  • Carbohydrates: 42g
  • Fiber: 6g
  • Protein: 8g
  • Cholesterol: 0mg

Keywords: Quinoa Salad, Beets, Oranges, Pomegranate

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