Beet, Apple and Quinoa Salad with Maple Vinaigrette

This salad is perfect for anyone looking for a flavorful fall and winter salad, full of nutrients. This recipe was originally from the Simple Vegan Kitchen by Lauren McNeill. I've modified it slightly over time but it is essentially the same. In her original recipe it used twice the quantity of quinoa. 

Julian's Beet, Apple and Quinoa Salad with Maple Vinaigrette

Because of the quinoa, it really is suitable for a main course. Quinoa is a whole grain packed with nutrients, fiber, protein, and plant compounds. Quinoa is easy to cook and can be prepared days in advance. You can also make the dressing in advance and store it in the refrigerator until you are ready to assemble the salad.

When you add in the apples, beets and other ingredients it is filling and delicious. If using it as a main course, pair it with warm dinner roles and a light soup. If you have carnivores you have to feed, toss on some sliced warm chicken. It can be used as a starter salad course if you keep the serving size small. 

Ingredients (serves 2 adults)

Salad

1 large beet, roasted and diced small (see note below)

1/2 cup uncooked quinoa

1 cups now/low salt vegetable or chicken stock

4 handfuls of arugula washed and dried

1/2 cup walnuts, halves and pieces

1 sweet apple (Pink Lady, Gala, etc.), diced small

pinch of salt and freshly ground black pepper

Vinaigrette

2 tablespoons maple syrup

1/4 cup lemon juice (about 1 lemon)

3 tablespoons olive oil

1 clove garlic, finely minced

1 tablespoon Dijon mustard

pinch of salt and freshly ground black pepper

Instructions

1. Cook the quinoa in vegetable/chicken stock per the package instructions. After the quinoa is cooked and cooled, proceed with the next step. 
   
   
2. Combine the beets, quinoa, arugula, walnuts, apple, salt and pepper together in a large bowl. 
   
   
3. In a separate bowl, whisk together all of the vinaigrette ingredients. Toss the salad with the maple vinaigrette. Serve. (You can refrigerate any leftovers in an airtight container for up to 3 days.) 

Note on Roasting Beets:  You can purchase roasted beets in most good grocers. If however you want to roast your own raw beets, here are the instructions. Select beets as equal in size as possible, looking for the small to mid-sized beets which will roast more quickly and evenly.  Scrub the beets with a brush and remove the green tops (saving those for another meal) and discard the root bottom. Place in a covered casserole or inside a foil packet and drizzle with olive oil and a sprinkle of salt.  Roast in a 350F oven for 45 minutes to 1 1/4 hours, until tender when pierced with a knife. Remove from the oven and let cool uncovered. I typically perform the next step using latex gloves, as the beets will stain your hands (and anything else they come in contact with.)  Under lightly running water, use your figures to peel off the beet skins and use a pairing knife to remove any hard ends remaining. The beets will peel easily, much like fresh peaches after they are blanched. Set the beets aside covered until ready for use.