Description
This vibrant Quinoa Bowl with Roasted Beets is packed with plant-based protein, fiber, and bold, fresh flavor. Earthy beets, creamy chickpeas, and nutty quinoa are tossed with peppery arugula and crunchy celery, then tied together with a zesty lemon herb dressing. It’s perfect for meal prep, quick lunches, or light dinners any day of the week.
Ingredients
For the Salad
- 2 cups roasted or cooked beets, diced
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 1/2 cups cooked quinoa
- 1 cup arugula, coarsely chopped
- stalk celery, diced
- 2 scallions, thinly sliced
For the Lemon Herb Dressing
- 3 Tablespoons extra-virgin olive oil
- 2 Tablespoons fresh lemon juice
- 1 teaspoon apple cider vinegar
- 1 small garlic clove, grated or finely minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
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In a large bowl, whisk together the olive oil, lemon juice, vinegar, garlic, Italian seasoning, salt, and pepper.
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Add the beets, chickpeas, quinoa, arugula, celery, and scallions to the bowl.
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Gently toss everything until evenly coated in the dressing.
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Taste and adjust seasonings as needed. Serve immediately.
Notes
Storage: Keep in an airtight container for up to three days. Keep arugula separate until time of serving, if making this quinoa salad ahead of time.