We are eating 30 Days of Quinoa this month. This is no. 20. See the rest of the quinoa dishes >> here <<
We were so enamored of the feta, red onion, herb combination from Food52’s Lemony Green Beans recipe that we incorporated the same flavors into a gorgeous quinoa dish with roasted beets…
You can use regular white/cream colored quinoa, but we opted for red quinoa, not only because the color of the quinoa combined with the deep dark ruby red of the roasted beets is such a striking combination, but because the red quinoa doesn’t show “staining” from the beets as much (kind of like the way we should have worn a dark colored t-shirt instead of the white tank top we had one when were prepping the beets for this dish).
Of course, white quinoa stained a bright pinkish purple from the beets could be a beautiful thing, too.
Roasted Beets, Red Onion and Feta Quinoa with Lemon Oregano Vinaigrette
inspired by the flavors in this recipe from the Food52 Cookbook
2 large red beets
oil for roasting (we used grapeseed)
2 cups red quinoa, cooked
½ lemon, juiced and zested
¼ cup olive oil
2 to 2 oregano sprigs, small leaves
pinch of salt, pepper
¼ red onion, super thinly sliced
handful feta, crumbled
Preheat oven to 400°F.
Peel beets, cut in half lengthwise, and rub down with a little bit of grapeseed (or other) oil. Wrap tightly in a piece of aluminum foil, then roast in 400°F oven until tender, about 40 minutes.
White the beets are roasting, whisk together lemon juice, olive oil, oregano, pinch of salt (not too much the dish will get salt from the feta cheese), pepper, and lemon zest.
Toss the quinoa, red onion in a bowl to combine.
When the beets are done, allow to cool enough to handle. Dice the beets and toss into the bowl with quinoa. Drizzle everything with the lemon juice+olive oil vinaigrette. Toss gently to combine.
Add the feta cheese last to the top if you want the cheese to stay white, or toss it in if you don’t mind that it will turn pink from the beets.
Garnish with additional lemon zest.