Gluten Free Quinoa, Beet and “Goat Cheese” Salad with Walnuts
High-protein quinoa marries beautifully with smooth, creamy cashews and earthy baked beets in this vividly colored salad. Can be served warm or at room temperature – it’s equally delicious both ways!
Gluten Free Quinoa, Beet and "Goat Cheese" Salad with Walnuts
Servings: 4 Servings
Calories: 412kcal
Ingredients
- 3-4 medium red or golden beets or a combination, washed and trimmed (do not peel)
- 1 cup water
- 1 cup vegetable broth or stock
- 1 cup dry quinoa
- 2-3 garlic cloves minced
- Zest and juice of 1 lemon about ¼ cup juice
- 2 tablespoons balsamic vinegar
- ¼ cup extra-virgin olive oil
- 2 teaspoons gluten-free Dijon mustard
- 5-10 drops pure plain liquid stevia or 2 teaspoons coconut sugar
- ½ cup walnut halves or pieces lightly toasted
- ⅓ cup fresh cilantro chopped
- Kosher or fine sea salt to taste
- Freshly ground black pepper to taste
- 1 batch Cashew Goat Cheese recipe follows
Instructions
- Preheat the oven to 425°F. Wrap beets in foil and bake until extremely tender, about 45 minutes to 1 hour. Let cool, then peel and discard the skins and dice into ¾-inch cubes. Set aside.
- Bring water and broth to a boil in a small heavy saucepan. Rinse quinoa well, drain, and add to water. Return to a boil, then cover and reduce heat to low. Allow to simmer, untouched, for 25 minutes, or until all the liquid is absorbed and the quinoa is cooked. Uncover, fluff with a fork, and let sit at least 10 minutes or until cool.
- While the quinoa cools, make the dressing. Heat a small amount of oil in a nonstick pan over medium-low heat and add garlic. Add lemon zest and cook, stirring, for 2 minutes. Add lemon juice, vinegar, oil, mustard, and stevia. Stir well and remove from heat.
- Add the beets and walnuts to the cooled quinoa and toss lightly with the dressing. Add cilantro and season to taste with salt and pepper. Divide the mixture among 4 bowls and top with chunks of Cashew Goat Cheese.
Notes
This salad is even better the second day, after flavors meld.
Nutrition
Nutrition Facts
Gluten Free Quinoa, Beet and "Goat Cheese" Salad with Walnuts
Amount Per Serving
Calories 412
Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 3g15%
Sodium 319mg13%
Potassium 512mg15%
Carbohydrates 37g12%
Fiber 5g20%
Sugar 6g7%
Protein 9g18%
Vitamin A 235IU5%
Vitamin C 3.9mg5%
Calcium 47mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Cashew Goat Cheese
Servings: 1 Cup
Calories: 979kcal
Ingredients
- 1 cup raw cashews
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon white or mild miso
- ½ teaspoon kosher or fine sea salt
- Up to ¼ cup water if needed
Instructions
- Cover cashews with boiling water and allow to soak for 10 minutes; drain. Place all ingredients in a high-powered blender or food processor and blend until perfectly smooth and creamy, adding fresh water, if necessary, for the mixture to blend (avoid adding too much water or you’ll end up with cheese sauce). Use immediately or refrigerate overnight (it will firm up as it chills).
Nutrition
Nutrition Facts
Cashew Goat Cheese
Amount Per Serving
Calories 979
Calories from Fat 756
% Daily Value*
Fat 84g129%
Saturated Fat 13g65%
Sodium 1402mg58%
Potassium 851mg24%
Carbohydrates 42g14%
Fiber 4g16%
Sugar 8g9%
Protein 24g48%
Vitamin C 11.6mg14%
Calcium 48mg5%
Iron 8.6mg48%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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