Red Quinoa Salad with Beets and Goat Cheese


There is nothing better than having something healthy and delicious waiting for you in the refrigerator for lunch. So I love to prepare a big bowl of Red Quinoa Salad with Beets and Goat Cheese at the beginning of the week so that I can enjoy it for a few days. Healthy quinoa is tossed with beets, pistachios, parsley, and a few other goodies and then drizzled with a Dijon dressing for the perfect flavor boost. This salad is totally delicious on its own or perfect with anything grilled.


Ingredients for Red Quinoa Salad with Beets and Goat Cheese:


Salad:

2 cups Red Quinoa, any variety will do

4 cups chicken broth

5 small cooked beets, diced

2/3 cups shelled pistachios

3/4 cup chopped parsley

1/3 cup crumbled goat cheese

1/3 cup diced red onion


Dressing:

Combine-

1/2 cup olive oil

2 teaspoons Dijon mustard

1 teaspoon balsamic vinegar

1 teaspoon fresh lemon juice

kosher salt

black pepper


Time-Saving Tip: Prepare this salad a day in advance.


Let's see what we need.

We're ready to cook.


Combine the quinoa and broth in a pot. Bring to a boil. Reduce to a simmer and cover. Cook for about 12-15 minutes until all of the liquid is absorbed. Fluff with a fork and spread the quinoa on a cookie sheet to cool.



Once the quinoa has cooled, you can assemble the salad. Add the quinoa to a large bowl and toss in the diced onion and parsley. Gently add and distribute the rest of the ingredients except for the cheese. Fold in some of the dressing; add salt and pepper to taste. I like to sprinkle the cheese on top when serving, so the dressing doesn't discolor it.


It's ready! Red Quinoa Salad with Beets and Goat Cheese is so delicious and healthy for you. I usually prepare it at the beginning of the week and serve it as a side dish with dinner and then eat the leftovers for lunch for the rest of the week.

Enjoy!



Red Quinoa Salad with Beets and Goat Cheese:


Salad:

  • 2 cups Red Quinoa, any variety will do

  • 4 cups chicken broth

  • 5 small cooked beets, diced

  • 2/3 cups shelled pistachios

  • 3/4 cup chopped parsley

  • 1/3 cup crumbled goat cheese

  • 1/3 cup diced red onion


Dressing:

  • Combine-

  • 1/2 cup olive oil

  • 2 teaspoons Dijon mustard

  • 1 teaspoon balsamic vinegar

  • 1 teaspoon fresh lemon juice

  • kosher salt

  • black pepper