Vegan Quinoa Salad with Avocado and Roasted Beets Recipe
Quinoa, creamy avocado, and roasted beets team up for a vegan salad that’s as vibrant as your weekend plans. This recipe packs protein, healthy fats, and earthy sweetness into one bowl. It’s a guilt-free way to feel fancy without breaking a sweat in the kitchen. Whether you want a quick lunch or a showstopper side, this colorful salad nails it. Plus, it’s gluten-free, nutrient-dense, and perfect for women who love easy, wholesome meals. Ready to ditch boring greens and upgrade to a bold, satisfying dish? Let’s roll—your taste buds will thank you.
Vegan Quinoa Salad with Avocado and Roasted Beets Recipe
A protein-rich quinoa salad featuring creamy avocado and sweet roasted beets, dressed with a tangy vinaigrette.
Ingredients
Method
- Preheat oven to 400°F (200°C).
- Toss beet cubes with 1 tablespoon olive oil, salt, and pepper; roast for 25–30 minutes until tender.
- Cook quinoa in 2 cups water; bring to boil, simmer 15 minutes, then fluff.
- In a bowl, combine quinoa, roasted beets, diced avocado, and herbs.
- Whisk remaining olive oil with balsamic vinegar, salt, and pepper.
- Drizzle dressing over salad and gently toss before serving.
Notes
Nutritional Information (per serving)
- Calories: 320
- Total Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 8g
Vitamins and Minerals (approximate % Daily Value per serving)
- Vitamin A: 25%
- Vitamin C: 20%
- Folate: 15%
- Iron: 12%
- Magnesium: 18%
Additional Notes / Tips
- Add toasted nuts or seeds for extra crunch.
- Swap parsley for fresh mint for a bright twist.
- Use lemon juice instead of balsamic for zingier flavor.
