Ingredients:

1 cup quinoa

2 cups water

2 medium-sized beets, roasted and diced

1 cup cucumber, diced

1/2 cup red onion, finely chopped

1/2 cup fresh parsley, chopped

1/4 cup feta cheese, crumbled (optional)

1/4 cup walnuts, chopped

2 tablespoons extra-virgin olive oil

1 tablespoon lemon juice

Salt and pepper, to taste

Instructions:

Rinse the quinoa thoroughly under cold water. In a saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender and the water is absorbed. Remove from heat and let it cool.

Once the quinoa has cooled, transfer it to a large mixing bowl. Add the diced roasted beets, cucumber, red onion, and fresh parsley. Toss to combine.

In a small bowl, whisk together the extra-virgin olive oil and lemon juice. Season with salt and pepper to taste.

Pour the dressing over the quinoa and beet mixture. Toss gently to coat all the ingredients with the dressing.

Sprinkle crumbled feta cheese (if using) and chopped walnuts over the salad. Give it a final toss.

Taste and adjust the seasoning if needed.

Serve the Quinoa and Beetroot Salad chilled or at room temperature.

Calorie breakdown per serving (approximate):

Calories: 280

Protein: 8g

Carbohydrates: 35g

Fat: 12g

Fiber: 7g

Sugar: 6g

Note: The calorie count may vary depending on the specific brands and quantities of ingredients used.

This Quinoa and Beetroot Salad is a vibrant and nutrient-packed dish. It combines the earthy flavors of roasted beets with the lightness of quinoa and the crunchiness of walnuts. The salad is dressed with a simple and refreshing dressing, making it a perfect option for a healthy lunch or side dish. Enjoy the satisfying combination of textures and flavors in every bite.