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An overhead image of a round, rimmed white plate, which is serving a vegan quinoa and beet salad with crispy pecans.
4 from 2 votes

Quinoa and Baked Beet Salad with Crispy Vegan Candied Pecans

Author - Gena Hamshaw
Prep Time: 15 minutes
Cook Time: 1 hour
Yields: 4 servings

Ingredients

Salad

Instructions

  • Rinse the quinoa in a fine sieve for about a minute. Transfer it to a medium sized pot and add 1 1/3 cups water. Bring the quinoa to a boil and reduce to a simmer. Simmer for 15 minutes, or until all of the water has been absorbed. Fluff the quinoa with a fork, cover it again, and let it rest and cool for 15 minutes.
  • While the quinoa is cooking, cut the simple oven roasted beets into bite-sized pieces.
  • Place the quinoa, beets, baby spinach, and candied pecans together in a very large mixing bowl. Pour the half cup simple champagne vinaigrette over the ingredients and mix well, so that all of the salad is coated evenly in dressing. Taste and adjust salt and freshly ground black pepper as needed and enjoy. The salad can be stored in an airtight container in the fridge for up to 3 days.

Notes

To save time, try roasting the beets in advance, cooking the quinoa in advance, making the toasted topping in advance, or all three. The salad can then be easily thrown together when you're ready to eat! Leftovers will keep in an airtight container in the fridge for up to two days.