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Author Notes: Here’s the deal: I like to use a mix of beet colors, and red quinoa, for a few reasons.
Number one, because it's pretty. Number two, because red beets are stain-y as fuuuhh
and will make your yellow or white quinoa definitely purple. If you are down with
that, you do you! —Kendra Vaculin
- 2 cups cooked quinoa (I prefer red)
- 2 medium-sized beets, scrubbed (I like a mix of colors)
- 1/4 cup walnuts
- 1 large pear, cubed
- 3 ounces crumbled feta
- Olive oil
- Balsamic vinegar
- Salt and pepper
- Preheat your oven to 400° F.
- Slice off the leaves at the top of the beets. Drizzle with a little olive oil, and then wrap each individually and loosely in tin foil. Place on a baking sheet and roast for 40 to 50 minutes, or until soft enough that you can easily stab one with a fork and it doesn’t give you any problems. Unwrap and set aside to let cool; once touchable, run the beets under water to slide the skin off. Cut beets into cubes.
- Lower your oven temperature to 350° F. Spread walnuts out in a single layer on a baking sheet and toast for 8 minutes. Allow the nuts to cool before giving them a rough chop.
- Assemble the salad by dumping everything together into a bowl because you, brilliant human, know that that’s how salads work. Quinoa, beet cubes, pear cubes, walnuts and feta, a.k.a. the dream team. Toss with a slight drizzle of balsamic, a little olive oil, and some coarse salt and freshly ground pepper. Did you know this is awesome warm or cold? It is. Bring it to work for lunch the next day because it will be bitchin' straight from the fridge, and your coworkers will be like ughhhhhhh.
- This recipe is a Community Pick!