Breastfeeding Friendly Roasted Beet, Quinoa, and Avocado Salad
Earthy roasted beets, fluffy quinoa, and creamy avocado come together in a bowl that feels genuinely nourishing — the kind of meal that looks impressive but comes together with straightforward, whole-food ingredients. Quinoa brings complete protein and iron to the table, while avocado adds the healthy fats that support both energy levels and milk production during the postpartum months. Pumpkin seeds are quietly one of the best additions you can make to a nursing-friendly meal, delivering zinc and magnesium in every crunchy handful. The dressing leans on fresh lemon juice, raw honey, and a warm hit of turmeric and ginger — anti-inflammatory flavors that feel especially welcome when your body is working overtime. Baby arugula keeps things light and peppery underneath it all, so the salad never feels heavy despite how satisfying it is. Everything is made from scratch with clean, recognizable ingredients, so there's no second-guessing what's going into your body or your baby's. Serve it while the beets and quinoa are still slightly warm for the best contrast with the cool, silky avocado slices.
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Learn more →Ingredients
4 servings
For the roasted beets
- 3 medium beets (about 1 lb total), peeled and cut into ¾-inch cubes
- 1 tbsp extra virgin olive oil
- ¼ tsp salt
For the quinoa
- 1 cup dry quinoa, rinsed
- 2 cups water
- ¼ tsp salt
For the dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp raw honey
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp black pepper
- ¼ tsp salt
For the salad
- 4 cups baby arugula
- 2 ripe avocados, pitted, peeled, and sliced
- ⅓ cup raw pumpkin seeds
- ¼ cup fresh flat-leaf parsley, roughly chopped (optional)
Can be omittedflat-leaf parsley
Instructions
- 1
Preheat the oven to 425°F (220°C). Toss the beet cubes with 1 tbsp olive oil and 1/4 tsp salt on a rimmed baking sheet, spreading them in a single layer. Roast for 30–35 minutes, turning once halfway through, until the beets are tender when pierced with a fork and the edges are caramelized and slightly darkened.
- 2
While the beets roast, combine the rinsed quinoa, 2 cups water, and 1/4 tsp salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and cook for 15 minutes, until the water is fully absorbed and the quinoa's white germ rings are visible. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork and spread on a plate to cool slightly.
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