Warm Spiced Quinoa Salad (Printable)

A vibrant quinoa dish with roasted beets, warming spices, and citrus dressing for a nourishing meal.

# What You Need:

→ Vegetables

01 - 3 medium beets, peeled and cut into 1-inch cubes
02 - 1 small red onion, sliced
03 - 2 cups baby spinach leaves, washed

→ Grains

04 - 1 cup quinoa, rinsed
05 - 2 cups vegetable broth or water

→ Spices & Seasoning

06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon ground coriander
08 - 1/2 teaspoon ground cinnamon
09 - 1/4 teaspoon smoked paprika
10 - 1/4 teaspoon freshly ground black pepper
11 - 1/2 teaspoon salt

→ Dressing

12 - 3 tablespoons extra virgin olive oil
13 - 1 tablespoon freshly squeezed orange juice
14 - 1 tablespoon freshly squeezed lemon juice
15 - 1 teaspoon maple syrup or honey
16 - 1 teaspoon Dijon mustard
17 - 1 garlic clove, finely minced

→ To Serve

18 - 1/4 cup crumbled feta cheese (optional)
19 - 2 tablespoons chopped fresh parsley
20 - 2 tablespoons roasted pumpkin seeds

# How to Make It:

01 - Set oven temperature to 400°F and prepare a baking sheet lined with parchment paper.
02 - Combine beet cubes and red onion slices with 1 tablespoon olive oil, ground cumin, coriander, cinnamon, smoked paprika, salt, and black pepper. Spread on the prepared baking sheet and roast for 30 to 35 minutes, stirring once halfway through, until tender and caramelized.
03 - Bring quinoa and vegetable broth or water to a boil in a covered saucepan. Lower heat to simmer and cook for 15 minutes until liquid is absorbed. Remove from heat and let stand covered for 5 minutes before fluffing with a fork.
04 - Whisk together the remaining olive oil, orange juice, lemon juice, maple syrup, Dijon mustard, and minced garlic in a small bowl until emulsified.
05 - In a large bowl, combine cooked quinoa, roasted beets and onions, and baby spinach. Drizzle with dressing and toss gently to combine evenly.
06 - Top the salad with crumbled feta cheese if desired, chopped parsley, and roasted pumpkin seeds. Serve warm.

# Expert Suggestions:

01 -
  • The spices don't just season—they create a warmth that makes you slow down and actually taste what you're eating.
  • It's the kind of salad that tastes like you spent hours in the kitchen, but your hands are barely used and the cleanup is minimal.
  • Roasted beets caramelize into something almost candy-like, sweet enough to make vegetable-skeptics ask for seconds.
02 -
  • Don't skip the halfway stir during roasting—beets and onions roast unevenly, and that stir ensures caramelization on all sides, not just the bottom.
  • The dressing is best whisked together right before serving; letting it sit can dull the brightness of the citrus.
  • Taste the roasted beets and onions before mixing them in—if they feel underseasoned, a pinch of fleur de sel scattered on top makes a real difference.
03 -
  • Toast your pumpkin seeds in a dry pan for just a couple of minutes before adding them—they wake up and get crunchier, totally worth the extra step.
  • If your beets stain your hands like crazy, wear nitrile gloves while prepping them, or embrace the temporary magenta hands as proof you made something from scratch.

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