Quinoa, Beet and Feta Salad
A hearty quinoa beet feta salad with a tangy honey-lemon dressing, ready in 35 minutes.
Ingredients
- 1 (8 oz) can sliced beets, drained with 1 tablespoon liquid set aside
- 1 package cooked quinoa (or about 2 cups homemade)
- 2 oz (56 g) crumbled feta cheese
- 1 tablespoon lemon juice
- 1 tablespoon (21 g) honey
- 1 teaspoon dried parsley, plus extra for garnish
- ΒΌ teaspoon dried thyme
- Healthy pinch of kosher salt
Instructions
Drain and Cut Beets:
Drain the beets, saving 1 tablespoon of the liquid for the dressing. Cut the beets into bite-sized pieces.Mix Beets, Quinoa, Feta:
In a bowl, mix together the chopped beets, cooked quinoa, and crumbled feta.Whisk Dressing Ingredients:
In a separate bowl, whisk the lemon juice, honey, dried parsley, dried thyme, kosher salt, and the reserved beet juice to create the dressing.Pour Dressing and Stir:
Pour the dressing over the quinoa, beets, and feta. Stir until well combined.Plate and Garnish Salad:
Plate about 1 cup of the salad per serving, topping with extra dried parsley.