Imagine a vibrant, colorful dish that not only looks like a work of art but explodes with flavors that will transport you straight to the sun-drenched coastlines of the Mediterranean. This Organic Red Quinoa with Beets, Olives, Red Onion, and Feta Salad is more than just a recipe—it's a culinary adventure that combines nutrient-rich ingredients with bold, tantalizing tastes. Whether you're a health-conscious foodie or someone looking to impress dinner guests, this recipe promises to elevate your cooking game and leave everyone craving more.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 1 cup organic red quinoa
- 2 medium beets, roasted and diced
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 red onion, finely chopped
- 1 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Begin by preparing the beets. Preheat your oven to 400°F (200°C). Wash the beets thoroughly, then wrap each beet in aluminum foil. Place them on a baking sheet and roast in the preheated oven for about 45-60 minutes, or until they are tender when pierced with a fork. Once cooked, allow them to cool slightly before peeling and dicing into small cubes.
- While the beets are roasting, rinse the organic red quinoa under cold water in a fine-mesh strainer to remove any bitterness. In a medium saucepan, combine 1 cup of quinoa with 2 cups of water and a pinch of salt. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed.
- After the quinoa is cooked, remove it from heat and let it sit, covered, for an additional 5 minutes. Then, fluff the quinoa with a fork and set it aside to cool.
- In a large mixing bowl, combine the diced roasted beets, sliced Kalamata olives, finely chopped red onion, and crumbled feta cheese.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper to create a dressing. Adjust the seasoning to taste.
- Once the quinoa has cooled to room temperature, add it to the bowl with the beet and olive mixture. Drizzle the dressing over the salad and gently toss everything together until well combined.
- Let the salad sit for about 10 minutes to allow the flavors to meld before serving. This salad can be enjoyed warm or chilled.
- Serve the Organic Red Quinoa with Beets, Olives, Red Onion, and Feta Salad as a delightful side dish or a light main course, garnished with additional feta or fresh herbs if desired.
Tips
- Rinse your quinoa thoroughly to remove the natural saponin coating, which can make it taste bitter.
- For the most flavorful beets, roast them whole with the skin on to preserve their natural sweetness.
- Let the salad rest for 10-15 minutes before serving to allow the flavors to meld and intensify.
- Use high-quality extra virgin olive oil and balsamic vinegar for the best dressing results.
- For a warm salad, serve immediately after mixing; for a refreshing cold version, refrigerate for 30 minutes before serving.
- Choose organic red quinoa for a nuttier flavor and beautiful color contrast with the beets.
- Don't overcook the quinoa—it should be fluffy, not mushy.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 12g
Fat: 16g
Saturated Fat: 6g
Cholesterol: 25mg
