Beetroot and Quinoa Salad with Lemon Tahini Dressing - Vegetarian

The Beetroot and Quinoa Salad with Lemon Tahini Dressing is a colorful and nutritious dish that celebrates the vibrant produce of the season. Roasted beetroots lend a sweet earthiness to the salad while quinoa adds a satisfying, fluffy texture. The addition of fresh parsley, red onion, and crumbled feta provides a burst of freshness and complexity to each bite.

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Temps de préparation 20

Temps de cuisson 20

Temps total 40

Type de plat Salad

Cuisine Mediterranean

Portions servings

Calories 320 kcal

Ingrédients

1 cup quinoa

2 medium beetroots, roasted and diced

1/4 cup fresh parsley, chopped

1/4 cup red onion, finely chopped

1/4 cup feta cheese, crumbled

1/4 cup walnuts, toasted and chopped

2 tablespoons olive oil

1 tablespoon fresh lemon juice

1 tablespoon tahini

1 clove garlic, minced

1 tablespoon water

1/2 teaspoon salt

1/4 teaspoon black pepper

Instructions

Cook quinoa according to package instructions and let it cool.
In a large bowl, combine cooked quinoa, roasted and diced beetroots, chopped parsley, red onion, feta cheese, and toasted walnuts.
In a small bowl, whisk together olive oil, fresh lemon juice, tahini, minced garlic, water, salt, and black pepper until smooth.
Pour the Lemon Tahini Dressing over the salad and toss to combine.
Serve the salad chilled or at room temperature, garnished with extra parsley or walnuts as desired.

Nutrition (per 100g)

Keyword beetroot recipe, dinner party, easy salad, healthy salad, high fiber, lemon tahini dressing, light lunch, Mediterranean flavors, nutrient-packed, quick meal, quinoa, refreshing dish, seasonal ingredients, vegetarian dish, wholesome meal

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Beetroot and Quinoa Salad with Lemon Tahini Dressing – Vegetarian