Chicken Free Roasted Beet, Quinoa, and Avocado Salad

Total time1 hr 10 min

Prep time20 min

Cook time40 min

4.5

(16)

Chicken Free Roasted Beet, Quinoa, and Avocado Salad

Earthy roasted beets, fluffy quinoa, and creamy avocado come together in a salad that feels genuinely satisfying — not like a side dish pretending to be a meal. The beets get caramelized and tender at high heat, the quinoa soaks up a bright lemon-turmeric dressing, and the peppery arugula ties everything together with a little bite. Toasted pumpkin seeds add a nutty crunch that makes each forkful more interesting than the last. The dressing itself — olive oil, fresh lemon juice, honey, turmeric, and ginger — is whisked together in minutes and does a lot of heavy lifting, coating the greens and grains with warm, golden flavor. Every single ingredient here is plant-based and whole, so there's no need to scan labels or worry about hidden animal proteins sneaking in. It's the kind of bowl that looks impressive enough for guests but comes together with straightforward steps and pantry staples you likely already have on hand.

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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)

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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