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Overhead shot of a roasted beet and quinoa bowl with goat cheese, walnuts, and arugula drizzled with balsamic dressing in a white bowl on a rustic table

Roasted Beet and Quinoa Bowl with Goat Cheese

This vibrant Roasted Beet and Quinoa Bowl combines earthy roasted beets, protein-rich quinoa, and creamy goat cheese for a delicious and nutrient-packed meal. With anti-inflammatory ingredients like beets and quinoa, this bowl is perfect for a wholesome lunch or dinner, offering a balance of flavors and textures.
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Servings 4
Calories 379 kcal

Ingredients
  

  • 3 medium beets peeled and cut into wedges
  • 1 cup quinoa uncooked
  • 2 cups water or vegetable broth
  • 2 cups baby arugula or spinach
  • 1/2 cup crumbled goat cheese
  • 1/4 cup walnuts roughly chopped (optional)
  • 2 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp honey optional
  • Salt and black pepper to taste

Instructions
 

  • Roast the beets: Preheat the oven to 400°F (200°C). Toss the beet wedges with 1 tablespoon olive oil, salt, and pepper. Spread them on a baking sheet and roast for 30-35 minutes, or until tender and caramelized.
  • Cook the quinoa: Rinse the quinoa under cold water. In a medium pot, combine quinoa and water (or broth). Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes, or until the liquid is absorbed. Fluff with a fork and let it cool slightly.
  • Prepare the dressing: In a small bowl, whisk together the remaining 1 tablespoon olive oil, balsamic vinegar, and honey (if using). Season with salt and pepper.
  • Assemble the bowl: Divide the cooked quinoa evenly into 4 bowls. Top each with roasted beets, arugula or spinach, crumbled goat cheese, and walnuts. Drizzle with the balsamic dressing.

Nutrition

Calories: 379kcalCarbohydrates: 37gProtein: 14gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gCholesterol: 13mgSodium: 164mgPotassium: 521mgFiber: 5gSugar: 7gVitamin A: 558IUVitamin C: 5mgCalcium: 98mgIron: 3mg
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