Northstar-Style Quinoa Salad with Roasted Beets and Citrus Vinaigrette
A colorful quinoa salad featuring earthy roasted beets, crunchy walnuts, and a bright citrus vinaigrette inspired by West Chester’s Northstar Cafe. This mediterranean-inspired salads (vegetarian) ready in about 50 minutes pairs rinsed quinoa, water, medium, peeled and cubed golden beets 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 340 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, peeled and cubed golden beets
- 4 tbsp, divided olive oil
- 1 1/2 tsp, divided salt
- 1 tsp, divided black pepper
- 1/2 cup, roughly chopped walnuts
- 2 cups, packed arugula
- 1/4 cup, freshly squeezed orange juice
- 2 tbsp, freshly squeezed lemon juice
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1 small, minced garlic clove
Instructions
- Step 1: Preheat oven to 400°F. Toss 3 medium peeled and cubed golden beets with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread on a baking sheet and roast for 30-35 minutes until tender and caramelized, stirring halfway.
- Step 2: In a medium pot, combine 1 cup rinsed quinoa with 2 cups water and 1/2 tsp salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until quinoa is fluffy and water is absorbed. Remove from heat and fluff with a fork.
- Step 3: In a small bowl, whisk together 1/4 cup freshly squeezed orange juice, 2 tbsp lemon juice, 1 tbsp honey, 1 tsp Dijon mustard, 1 small minced garlic clove, 2 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp black pepper until emulsified.
- Step 4: In a large bowl, combine the cooked quinoa, roasted beets, 1/2 cup roughly chopped walnuts, and 2 cups packed arugula. Drizzle with the citrus vinaigrette and toss gently to coat.
- Step 5: Serve immediately or refrigerate for 30 minutes to allow flavors to meld. Garnish with extra walnuts or arugula if desired.
Frequently asked questions
How long does Northstar-Style Quinoa Salad with Roasted Beets and Citrus Vinaigrette take to make?
Total time is about 50 minutes (15 min prep + 35 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 Northstar-Style Quinoa Salad with Roasted Beets and Citrus Vinaigrette?
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 Northstar-Style Quinoa Salad with Roasted Beets and Citrus Vinaigrette?
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 Northstar-Style Quinoa Salad with Roasted Beets and Citrus Vinaigrette 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.
Is Northstar-Style Quinoa Salad with Roasted Beets and Citrus Vinaigrette vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
