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Quinoa Salad with Arugula, Beetroot, and Mung Beans

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A bright, fresh salad with quinoa, arugula, roasted beetroot, and mung beans, perfect for a light meal.

Ingredients

Scale
  • 2 to 3 large beetroot, chopped in cubes
  • 2 carrots, chopped in cubes
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1 cup quinoa
  • 1 3/4 cup water
  • a pinch of salt
  • 2 cups arugula
  • 1 cup shredded cabbage
  • 1 cup cooked mung beans
  • 1 small red onion, thinly sliced
  • 1/3 cup pumpkin seeds (pepitas)
  • 1/3 cup fresh parsley, chopped
  • 2 tablespoons olive oil (for dressing)
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons lemon juice
  • 1 tablespoon sumac
  • salt to taste (for dressing)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Place chopped beetroot and carrots on a baking sheet, drizzle with olive oil and salt, and roast for about 40 minutes until tender and brown.
  3. In a medium saucepan, bring 1 3/4 cups of water to a boil. Add quinoa and a pinch of salt, cover, reduce heat, and simmer for about 15 minutes or until water is absorbed and quinoa is tender. Remove from heat and fluff with a fork; set aside to cool.
  4. For the dressing, whisk together olive oil, lemon juice, balsamic vinegar, sumac, and salt in a small bowl.
  5. In a large bowl, combine cooled quinoa, mung beans, roasted beetroot and carrots, arugula, cabbage, red onion, pumpkin seeds, and parsley. Toss gently to mix.
  6. Drizzle the dressing over the salad, toss gently to combine, and serve immediately or refrigerate for 30 minutes to enhance flavors.

Notes

Store in an airtight container in the fridge for 3 to 4 days. Keep dressing separate for crisp greens.

Nutrition

Keywords: quinoa salad, vegan salad, beetroot salad, healthy salad, meal prep

Find it online: https://alexandrarecipes.com/quinoa-salad-arugula-beetroot-mung-beans/