Roasted Beet, Quinoa And Feta Salad With Toasted Almonds

Credit ANNA Magazine

A healthy delicious summer salad with all the goodness you need for energy and wellness.

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Ingredients

2 beets

½ cup almonds

1 tablespoon extra-virgin olive oil

1 cup quinoa, rinsed

1 bay leaf

1 cup water

1 teaspoon sea salt

4 cups spinach

1 Granny Smith apple, cored and sliced

½ small red onion, thinly sliced

½ cup feta cheese

Lemon vinaigrette

Juice of 1 lemon

1 teaspoon Dijon mustard

1 tablespoon honey

½ cup extra-virgin olive oil

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Preparation

Preheat oven to 350°F. Wrap beets tightly in aluminum foil. Roast for 1-1 1⁄2 hours or until easily pierced with knife. Cool, peel and refrigerate until ready to use.

For vinaigrette combine all ingredients in small jar. Shake well and set aside.

Place almonds on baking sheet and roast until lightly golden, approximately 10 minutes. Chop almonds and set aside.

To cook quinoa, in medium pot over medium-high heat, with olive oil toast quinoa lightly. Add bay leaf, water, salt and bring to boil. Reduce heat to medium-low and cover. Cook for 10 minutes. Remove from heat and rest, covered, for 10 minutes. Chill.

To assemble salad, slice beets. On large platter arrange spinach, quinoa, beets, apple, onion, feta and almonds. Drizzle with vinaigrette. Serves 4.