Vibrant Quinoa Salad with Beets, Walnuts, and Orange Vinaigrette Recipe
This vibrant quinoa salad combines the earthy sweetness of roasted beets, the crunch of toasted walnuts, and the citrus brightness of an orange vinaigrette. Enhanced with fresh basil, Belgian endives, and cumin seeds, it offers a colorful, nutritious, and satisfying dish perfect for a healthy lunch or light dinner.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
For the Salad:
- 4 medium beets, cooked and peeled
- 1 bunch fresh basil, chopped (about 2 cups)
- 1½ cups quinoa, uncooked
- 2 oranges, segmented
- 2 Belgian endives, sliced
- 2 teaspoons cumin seeds
- ¾ cup walnuts, lightly toasted and roughly chopped
- ¼ cup dried cranberries (optional)
For the Orange Vinaigrette:
- ½ cup freshly squeezed orange juice (from about 2 oranges)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon apple cider vinegar or white wine vinegar
- 1 teaspoon honey or maple syrup
- Salt and freshly ground black pepper to taste
Instructions
- Cook the Quinoa: Rinse the quinoa thoroughly under cold water to remove its natural bitterness. In a medium saucepan, combine quinoa with 3 cups of water. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes or until all water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and set aside to cool.
- Prepare the Beets: If not already cooked, roast or boil the beets until tender (about 40-50 minutes roasting at 400°F or boiling for 30-40 minutes). Once cooled, peel and cut into bite-sized cubes.
- Toast the Walnuts and Cumin Seeds: In a dry skillet over medium heat, toast walnuts for 3-4 minutes until fragrant and lightly browned. Remove and set aside. In the same skillet, lightly toast cumin seeds for about 1-2 minutes until aromatic, then crush or leave whole based on your preference.
- Prepare the Orange Vinaigrette: In a small bowl, whisk together fresh orange juice, olive oil, vinegar, and honey until emulsified. Season with salt and pepper to taste.
- Assemble the Salad: In a large mixing bowl, combine the cooled quinoa, beets, chopped basil, orange segments, sliced endives, toasted walnuts, crushed cumin seeds, and dried cranberries if using.
- Toss with the Vinaigrette: Pour the orange vinaigrette over the salad and gently toss until all ingredients are well coated. Adjust seasoning with additional salt and pepper if needed.
- Serve: The salad can be served immediately at room temperature or chilled in the refrigerator for 30 minutes to meld flavors. Garnish with extra basil leaves or walnut pieces if desired.
Notes
- Cooking beets ahead of time saves prep time; you can roast or boil them a day before.
- Quinoa can be cooked in vegetable broth for added flavor instead of water.
- Optional dried cranberries provide a subtle sweetness that complements the orange and beets.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To make this salad vegan, ensure the honey is replaced with maple syrup or omit sweetener.
- If fresh basil is unavailable, fresh mint or parsley can be substituted.
Keywords: quinoa salad, beet salad, walnut salad, orange vinaigrette, healthy salad, Mediterranean salad, vegetarian, nutritious
