Rye Free Roasted Beet, Quinoa, and Avocado Salad

Total time1 hr 10 min

Prep time20 min

Cook time40 min

Rye Free Roasted Beet, Quinoa, and Avocado Salad

Earthy roasted beets, fluffy quinoa, and creamy avocado come together in a salad that feels genuinely satisfying rather than just virtuous. The beets caramelize at high heat until their edges deepen and sweeten, while the quinoa cooks up light and nutty — a grain that naturally contains no rye whatsoever, making it a reliable base for anyone navigating grain sensitivities. Toasted pumpkin seeds add a satisfying crunch, and the turmeric-ginger lemon dressing ties everything together with a bright, slightly warming kick. Peppery baby arugula keeps each bite lively, and the avocado slices bring a buttery richness that makes this feel more like a restaurant plate than a weeknight bowl. Every ingredient here is whole and straightforward, so there's no need to scrutinize labels or worry about hidden grain-based additives sneaking in. It works beautifully as a main or a generous side, and the components can be prepped in stages so assembly is quick when you're ready to eat.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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