Quinoa and Spinach Salad with Roasted Beets

This quinoa and spinach salad with roasted beets is a hearty and healthy dish that's perfect for a light lunch or dinner. The roasted beets add a touch of sweetness and earthiness, while the quinoa and spinach provide protein and fiber. The salad is also topped with crumbled feta cheese for a salty and tangy flavor.

I first came up with this recipe when I was looking for a way to use up some leftover roasted beets. I had always loved roasted beets, but I had never thought to add them to a salad before. I decided to combine them with quinoa and spinach, and the result was delicious! The beets added a touch of sweetness and earthiness to the salad, while the quinoa and spinach provided protein and fiber. I also topped the salad with crumbled feta cheese for a salty and tangy flavor. This salad is now one of my favorite go-to meals. It's easy to make, healthy, and delicious!

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 cup quinoa
• 2 medium beets, peeled and diced
• 1 tablespoon olive oil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup fresh spinach, washed and dried
• 1/2 cup feta cheese, crumbled (optional)

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss beets with olive oil, thyme, salt, and pepper.
3. Spread beets on a baking sheet and roast for 20-25 minutes, or until tender.
4. Cook quinoa according to package directions.
5. In a large bowl, combine cooked quinoa, roasted beets, spinach, and feta cheese (if using).
6. Toss to combine and serve warm or chilled.

Why It Works

• Roasting the beets brings out their natural sweetness and earthiness.
• The quinoa and spinach provide protein and fiber.
• The feta cheese adds a salty and tangy flavor.