Roasted Beet and Goat Cheese Grain Bowls

• 1 cup quinoa, rinsed
• 2 cups water
• 4 medium beets, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup cooked chickpeas
• 1/2 cup crumbled goat cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup toasted walnuts
• 2 cups baby spinach
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss beets with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 30 minutes.
3. 3 Meanwhile, combine quinoa and water in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Fluff with a fork and let stand covered for 5 minutes.
4. 4 In a small bowl, whisk together balsamic vinegar, Dijon mustard, and remaining olive oil.
5. 5 To assemble, divide quinoa among four bowls. Top with roasted beets, chickpeas, goat cheese, spinach, parsley, and walnuts.
6. 6 Drizzle with the balsamic dressing and serve immediately.

Equipment

• Baking sheet
• Saucepan
• Mixing bowl
• Whisk

Variations

• Substitute quinoa with farro or brown rice for a different texture.
• Add roasted sweet potatoes for extra sweetness and color.

Substitutions

• Use feta cheese instead of goat cheese for a tangier flavor.
• Sunflower seeds can replace walnuts for a nut-free option.

Pairings

• Serve with a side of crusty bread.
• A handful of pomegranate seeds adds a burst of color and freshness.

Nutrition

Tips

• For a time-saver, use pre-cooked quinoa and roasted beets from the store.
• Toasting the walnuts brings out their nutty flavor, but it's optional if you're short on time.

Storage

Store in an airtight container in the fridge for up to 3 days. Dress just before serving to keep the greens fresh.

Freezing: Does not freeze well due to the texture of the beets and greens.

Serving Suggestions

• Pair with a crisp green salad or a simple arugula salad with lemon vinaigrette.
• A glass of dry rosé complements the earthy flavors beautifully.

FAQ