It really is hard to call dishes like this Salad because they are so filling!
Here is a picture of the ingredients that I used. Some are pantry staple halls and some are farmers market finds from this week / weekend.
And you are going to turn those ingredients into this:
This is not my picture. The rights to this google search picture is attached to the picture.
Ready to get started
Ingredients
Dressing
1 shallot, diced
1 tsp Dijon mustard
3 Tbsp red wine vinegar
1/4 cup olive oil
1 garlic clove peeled and minced
Salad
3 medium beets (red and orange), peeled and chopped into small chunks
3 medium carrots, peeled and chopped into small chunks
1 tsp red wine vinegar
2 tsp olive oil
Salt & pepper (to taste)
1 cup quinoa (uncooked)
2 cups vegetables broth
3 cups spinach, chopped
2 green onions, chopped
2 garlic cloves peeled and minced
Instructions
Preheat the oven to 400°F.
Dressing. Combined all ingredients into a container with a tight lid; Shake well and set aside.
In a medium bowl, mix your chopped beets and carrots with 1 tsp red wine vinegar and 2 tsp olive oil. Season beets and carrots with salt and pepper.
Place the veggies in a baking dish and cook in preheated oven for 45 minutes (stirring half-way through cooking).
While the beets are cooking, prepare quinoa by bringing vegetable broth and quinoa to a boil (I like to use broth instead of water because it brings out more flavor). Follow the instructions as the package calls because each brand had a different cook time.
Once the quinoa is complete, Mix in the spinach. It will wilt because of the warmth of the quinoa. Then add the roasted beets and carrots to your quinoa mixture.
Pour dressing over mixture and mix until well combined. Top with green onions.
Enjoy hot or cold!