Mediterranean Beet & Quinoa Salad
A colourful salad of roasted beets, red quinoa, chickpeas, and crumbled feta tossed in a lemon-mustard vinaigrette. Beets are rich in natural nitrates that support blood flow and reduce soreness, and the mix of grains, legumes, and cheese delivers around 15-20g of protein per serving.
Instructions
Rinse the quinoa in cold water, then cook it in 1 1/4 cups (300 ml) of boiling water for 12 minutes, cover and let it rest for 5 minutes before fluffing it with a fork.
Cut the cooked beets into dice if not already done.
In a large bowl, combine the cooled quinoa, beets, arugula, chickpeas, feta, walnuts, orange segments, and olives.
Prepare the dressing by whisking together the olive oil, vinegar, lemon juice, mustard, salt, and pepper.
Pour the dressing over the salad, mix gently, and serve immediately or store in the fridge.
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