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Spinach Quinoa Salad with Beets

Spinach Quinoa Salad with Roasted Blueberry Vinaigrette

5 from 1 reviews
  • Author: Elaine Gordon
  • Yield: 3-4 1x
  • Diet: Vegan

Description

Spinach Quinoa Salad with Roasted Blueberry Vinaigrette is an elevated dish that has the perfect balance of savory and sweet flavors.

Ingredients

Scale

Roasted Blueberry Vinaigrette

  • 1 cup fresh blueberries
  • 1/3 cup plus 2 teaspoons extra virgin olive oil, divided
  • 2 teaspoons pure maple syrup or more if you love a sweeter dressing like me!)
  • 1/4 teaspoon salt, plus more as needed
  • 1/4 teaspoon black pepper, plus more as needed
  • 1 clove garlic
  • 1/3 cup balsamic vinegar

Spinach Quinoa Salad

  • 4 medium beets, scrubbed, peeled, and cut into 1/2-inch chunks
  • 1/3 cup extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 3/4 cup water
  • 1.5 cups cooked quinoa (how to cook quinoa perfectly)
  • 6 cups fresh baby spinach
  • 1 1/2 cups fresh blueberries
  • 1/2 cup raw hazelnuts, toasted and coarsely chopped

Instructions

  1. To make the vinaigrette, preheat the oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper or foil. Add the blueberries, 2 teaspoons of the oil, maple syrup, salt, and black pepper. Toss to coat the blueberries and bake for 10 minutes, or until the blueberries are juicy and have begun to break down. Remove the baking sheet from the oven and allow the blueberries to cool.
  2. Combine the roasted blueberries, garlic, vinegar, 1/3 cup oil, 1/4 teaspoon salt, and the black pepper in a food processor or blender and blend until smooth. Season to taste with additional salt and pepper if desired.
  3. To make the salad, line another rimmed baking sheet with parchment paper or foil and place the beets, oil, salt, and black pepper on the sheet and toss to coat. Roast the beets for 25 minutes, or until tender.
  4. To assemble the salad, top the spinach with cooked quinoa, beets, fresh blueberries, hazelnuts, and your desired amount of vinaigrette. Toss to combine and serve.

Equipment

Notes

If you don't want to cook the quinoa on your stovetop you can try my Instant Pot method HERE.

  • Category: Salad

Keywords: spinach and quinoa salad

Find it online: https://www.eatingbyelaine.com/spinach-quinoa-salad-with-roasted-blueberry-vinaigrette/

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