Quinoa Salad with Arugula, Beetroot, and Mung Beans
This Quinoa Salad with Arugula, Beetroot, and Mung Beans is a perfect blend of flavors, textures, and nutrients that will leave you feeling nourished and energized. This Quinoa Salad with Arugula contains 10 differenet vegetables. It’s not only easy to prepare but also packed with protein, fiber, vitamins, and minerals, making it the perfect choice for anyone aiming to eat healthier without sacrificing taste.
Ingredients
Roasted Beetroot and carrots
- 2-3 large beetroot chopped in cubes
- 2 carrots chopped in cubes
- 1 tbsp olive oil
- ½ tsp salt
Quinoa
- 1 cup quinoa
- 1 ¾ cup water
- pinch salt
Other Salad ingredients
- 2 cups arugula
- 1 cup shredded cabbage
- 1 cup mung beans cooked
- 1 small red onion thinly sliced
- ⅓ cup pumpkin seeds (pepitas)
- ⅓ cup fresh parsley chopped
Dressing
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- ½ of one lemon juice (2 tbsp)
- 1 tbsp sumac
- salt to taste
Instructions
- Roast beetroot and carrots. Begin by peeling and dicing beetroot and carrots into small cubes. You can either boil or roast them. To roast, add beetroot and carrot cubes on baking sheet and drizzle with olive oil and salt. Bake it at 400°F (200°C) for about 40 minutes until tendern and brown.
- Cook the quinoa. In a medium saucepan, bring 1 ¾ cups of water to a boil. Add the quinoa and salt, cover, and reduce the heat to a simmer. Let it cook for about 15 minutes or until all the water is absorbed and the quinoa is tender. Remove from the heat and fluff with a fork. Set it aside to cool.
- Make the dressing. In a small bowl, whisk together olive oil, lemon juice, balsamic vinegar, sumac and salt to taste.
- Assemble the salad. In a large bowl, combine the cooled quinoa, mung beans, beetroot and carrots, arugula, cabbage, thinly sliced red onion, pumpkin seeds and parsley. Give it a gentle toss to mix the ingredients. Drizzle the dressing over the salad and toss gently to combine.
- Enjoy the salad immediately, or refrigerate it for 30 minutes to allow the flavors to meld together. This salad can be served as a light lunch, a hearty side dish, or even as a pre-workout meal to fuel your body with essential nutrients.