Quinoa Avocado Salad with Roasted Carrots and Beets
Loaded with healthy greens, roasted carrots and beets, and drizzled with a delicious orange-balsamic dressing, this quinoa avocado salad is a wonderful addition to your next holiday or friends gathering.
Prep Time20 minutes mins
Cook Time35 minutes mins
Total Time55 minutes mins
Course: Salad, Side Dish
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings (change as needed): 6 sides (or 2 mains)
Quinoa
- 1 cup red quinoa (or regular or tri-colored quinoa)
- 1 3/4 cups water
- 1/2 teaspoon salt
Roasted carrots and beets
- 4 small beets, red or golden (or combination)
- 3 large carrots, peeled and cut into 1/2 x 4 inch (1.3 x 10 cm) sticks
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 large orange (zest plus 1 tablespoon juice for dressing)
- 1/8 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper (or to taste)
- 1 avocado, peeled and diced
Orange-Balsamic Dressing
- 1 tablespoon orange juice
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey (or maple syrup)
- 1 teaspoon orange zest
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon minced garlic
- 1/4 teaspoon salt and pepper (or to taste)
- 2 tablespoon olive oil
Salad
- 4 cups watercress (or 4-6 cups mixed spring salad greens)
- Optional garnish: crumbled goat cheese, toasted nuts and/or raisins
MAKE QUINOA: Rinse quinoa in a fine-mesh strainer for 2 minutes. Place rinsed quinoa in medium-sized saucepan with water and salt. Bring to a boil, then reduce heat to low heat. Cover and simmer for 15 minutes. Let stand for 5 minutes, covered. Fluff with fork and let it cool while carrots and beets are roasting. You can cool in the fridge if time is short.
PREPARE CARROTS AND BEETS: Heat oven to 425F/218C. Line a rimmed sheet pan with foil and spray well with oil (or use parchment paper). BEETS: Scrub the beets under running water to remove dirt and sand. Oil the beets, then wrap tightly in tin foil. Place them on one end of the pan. For a shortcut, buy roasted beets instead. CARROTS: In a medium bowl, mix together oil, honey, nutmeg, salt, pepper and 1 teaspoon orange zest. Add carrots and toss. Lay in single layer on the prepared pan. ROAST CARROTS AND BEETS: Roast vegetables for about 20-25 minutes, turning carrots once, until carrots are tender and caramelized. Spoon onto a plate. If beets pierce easily with a knife, they are ready, Otherwise, continue roasting for another 10 minutes or until tender. Remove from oven and let cool a bit. Over the sink, slide off the skins. Wash your hands right away to avoid stains from the beet juice. Dice into 1/2 inch/1.27 cm pieces.
MAKE DRESSING: Combine all dressing ingredients in a small measuring cup and whisk until well blended.
ASSEMBLE SALAD: In a large wide-mouthed bowl, toss together watercress and 2 cups of quinoa (save the rest for another use). Distribute roasted carrots and beets and diced avocado evenly. Add goat cheese, raisins and/or nuts if using. Drizzle dressing just before serving over salad.
- Variations:
- Try cubed sweet potato, parsnips or butternut squash instead of carrots.
- Instead of orange, add a tangier twist with fresh lemon juice and lemon zest.
- Add-in options:
- Crumbled goat cheese is a great option. Or feta if you like stronger cheese.
- Toasted almonds, walnuts, pecans, sunflower seeds or pumpkin seeds.
- Raisins and/or dried cranberries
- Fresh herbs such as fresh cilantro, parsley or basil.
- Other roasted veggies like red onion or bell pepper
- Fresh cherry tomatoes cut in half
- Shortcuts
- Microwave the beets. Here’s a microwave beet recipe. Or even easier, buy pre-roasted beets found packaged in most grocery stores.
- Use leftover quinoa or pick it up at a deli counter in your local grocery store.
- Use a store-bought dressing for drizzling such as Balsamic, Honey Mustard or Poppy Seed.
- Make Ahead: The carrots, beets, quinoa and dressing can all be made earlier in the day or a couple of days ahead. Assemble the salad before serving.
Nutrition value estimates do not include optional add-ins and are based on one-sixth of the recipe.
Calories: 295kcal | Carbohydrates: 39g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Sodium: 571mg | Potassium: 712mg | Fiber: 7g | Sugar: 14g | Vitamin A: 5935IU | Vitamin C: 31mg | Calcium: 74mg | Iron: 2mg