I’ve dined in countless health-focused eateries across Los Angeles and New York, and the marriage of roasted vegetables with whole grains never fails to delight. This quinoa salad combines texture, flavor, and nutrition in every bite.

Ingredients

• 1 cup quinoa, rinsed

• 2 medium beets, peeled and cubed

• 2 tbsp olive oil, divided

• Salt and pepper, to taste

• 3 cups baby arugula

• ½ cup crumbled feta cheese

• ¼ cup chopped toasted walnuts

• Citrus Vinaigrette:

  • Juice of 1 orange

  • 1 tbsp lemon juice

  • 2 tbsp olive oil

  • 1 tsp Dijon mustard

  • Pinch of salt and pepper

Instructions

1. Roast beets: Preheat oven to 400°F (205°C). Toss beet cubes with 1 tbsp oil, salt, and pepper. Roast 25–30 minutes until tender and edges caramelize. Cool.

2. Cook quinoa: In a saucepan, combine quinoa and 2 cups water. Bring to boil, reduce heat, cover, and simmer 15 minutes. Fluff with fork and cool slightly.

3. Make dressing: Whisk orange juice, lemon juice, mustard, salt, and pepper. Slowly whisk in remaining oil until emulsified.

4. Assemble salad: In a large bowl, combine quinoa, roasted beets, arugula, feta, and walnuts. Drizzle with vinaigrette; toss gently. Adjust seasoning.

5. Serve: Plate individually or family-style. Garnish with extra orange zest or microgreens for flair.

Professional Pointers

• Beet prep: Wear gloves to prevent staining—roasted beets develop intense sweetness.

• Quinoa texture: Rinsing removes bitterness; fluffing ensures light grains.

• Balanced dressing: The citrus vinaigrette brightens earthy beets and nutty quinoa.

This salad stands out at potlucks or as a meal prep staple—its vivid colors and complex flavors reflect a modern, health-conscious table aesthetic. Enjoy its satisfying crunch and bright finish, any day of the week.