Roasted Beet and Quinoa Salad with Feta

Ingredients:

• 1 medium beet, roasted, peeled, and cubed

• 1/2 cup quinoa, uncooked

• 2 cups water

• 1/4 cup feta cheese, crumbled

• 1/4 cup walnuts, toasted

• 1/4 cup jumbo basil leaves, chopped

• 2 tbsp olive oil

• 1 tbsp balsamic vinegar

• Salt and pepper to taste

Instructions:

1. Cook the quinoa: 

• Rinse quinoa under cold water. 

• In a small pot, bring 2 cups of water to a boil, add quinoa, reduce to a simmer, and cook for 15 minutes or until water is absorbed. 

• Fluff with a fork and let cool.

2. Roast the beet: 

• Preheat oven to 400°F (200°C). 

• Wrap the beet in foil and roast for 45 minutes. 

• Once cooled, peel and dice into small cubes.

3. Prepare the dressing: 

• In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.

4. Assemble the salad: 

• In a large bowl, combine cooked quinoa, roasted beet cubes, crumbled feta, toasted walnuts, and chopped basil. 

• Drizzle with the dressing and toss gently to combine.

5. Serve: 

• Serve chilled or at room temperature as a side dish or light main course.