Mountain Harvest Quinoa Salad with Roasted Beets and Goat Cheese
A vibrant cold quinoa salad featuring roasted beets, creamy goat cheese, and toasted walnuts for a wholesome Colorado-inspired bowl. This mediterranean-inspired salads ready in about 55 minutes pairs rinsed quinoa, water, medium beets, peeled and diced into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup, rinsed quinoa
- 2 cups water
- 3 medium beets, peeled and diced
- 3 tbsp, divided olive oil
- 1 tsp, divided kosher salt
- 1/2 tsp, divided black pepper
- 4 oz goat cheese, crumbled
- 1/2 cup toasted walnuts, chopped
- 2 cups baby arugula
- 2 tbsp lemon juice
- 1 tsp honey
- 1 tsp Dijon mustard
Instructions
- Step 1: Preheat the oven to 400°F. Toss 3 diced medium beets with 2 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 35-40 minutes until tender and edges caramelize.
- Step 2: While the beets roast, bring 2 cups water to a boil in a medium pot. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and fluff with a fork.
- Step 3: In a small bowl, whisk together 1 tbsp olive oil, 2 tbsp lemon juice, 1 tsp honey, 1 tsp Dijon mustard, 1/2 tsp kosher salt, and 1/4 tsp black pepper until emulsified.
- Step 4: In a large bowl, combine the cooked quinoa, roasted beets, 2 cups baby arugula, and 1/2 cup chopped toasted walnuts. Drizzle the dressing over and toss gently to combine.
- Step 5: Top the salad with 4 oz crumbled goat cheese just before serving for a creamy contrast.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mountain Harvest Quinoa Salad with Roasted Beets and Goat Cheese take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Mountain Harvest Quinoa Salad with Roasted Beets and Goat Cheese?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rinsed quinoa from drying out.
Can I substitute ingredients in Mountain Harvest Quinoa Salad with Roasted Beets and Goat Cheese?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mountain Harvest Quinoa Salad with Roasted Beets and Goat Cheese for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Mountain Harvest Quinoa Salad with Roasted Beets and Goat Cheese?
Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
