Warm Red Beet and Quinoa Salad
What’s great about warm salads is that they can also be served chilled for the next serving. This salad passes the warm or chilled test. It’s a healthy combination of roasted red beets and quinoa over a bed of blanched spinach. Any dressing goes well with this salad, but I went for the honey mustard dressing. With a topping of salted cashew and crumbled feta cheese, this salad makes the perfect home-made holiday treat.
1 1/2 cups cooked organic tricolor quinoa
1 1/2 cups roasted red beets, sliced into tiny cubes
2 cups spinach leaves, blanched
1/3 cup salted cashews
1/3 cup crumbled feta cheese
1/4 cup low-fat mayonnaise
1 tbsp yellow mustard
1 tbsp honey
1/2 tbsp lemon juice
Prepare the dressing by whisking together the mayonnaise, mustard, honey and lemon juice in a small bowl. Set aside. In a medium bowl, combine the cooked quinoa and red beets and set aside. If needed, warm the quinoa and beet mixture in the microwave for 2 minutes. When ready to serve, spoon the quinoa and beet mixture over a bed of blanched spinach on a salad plate. Top with feta cheese and cashews. Pour dressing over the salad.
Makes 4 servings