Beet And Quinoa Salad With Maple Vinaigrette

This article features a recipe for a beet and quinoa salad with maple vinaigrette from Lauren McNeill's cookbook The Simple Vegan Kitchen. The salad includes roasted beets, quinoa, arugula, walnuts, apple, and a flavorful dressing made with maple syrup, lemon juice, Dijon mustard, and more. The recipe is easy to prepare and works well as a make-ahead lunch option, offering a combination of grains, greens, fruit, and nuts in one bowl. Additionally, the salad is a good source of iron and omega-3, making it a nutritious choice for any time of year.

To make the salad, roast diced beets until tender and cook quinoa in vegetable stock, then combine them with arugula, walnuts, apple, and the maple vinaigrette dressing. The salad can be stored in the refrigerator for up to three days and serves two people, providing a delicious and satisfying vegan meal option.