I’ve got an exciting recipe for you today that’s packed full of flavor, color, and health benefits. Imagine walking into your favorite café and ordering a delightful salad that leaves you refreshed and satisfied.
That’s the experience I had with the Panera Beet Quinoa Salad. After several days of trial and error in my kitchen and lots of taste testing with friends and family, I feel ready to share my own version. You can replicate this culinary delight right at home.
What is Panera Beet Quinoa Salad?
When I first tried the Panera Beet Quinoa Salad, I was astonished at how well the ingredients came together. The sweetness of roasted beets and the nuttiness of quinoa created a harmonious blend with delightful textures and vibrant colors.
The salad bursts with fresh kale, bright orange segments, and topped off with crunchy pecans for an unforgettable crunch. It’s both comforting and refreshing, serving as a perfect lunch or light dinner.
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Why You’ll Love This Panera Beet Quinoa Salad
If you’re like me, you value a meal that’s both nutritious and delicious. This salad is rich in essential vitamins, minerals, and fiber. Each bite feels like a little celebration of flavors.
Plus, it’s gluten-free and vegetarian, making it a versatile option for everyone at the table. You know that rush of happiness you feel when you eat something nutritious? That’s exactly what this salad offers. Oh, and did I mention how easy it is to layer and pack?
The Ingredients
Let’s get down to the details. Here’s what you’ll need:
Salad:
- 1 cup uncooked quinoa, rinsed thoroughly
- 2 medium beets, rinsed, peeled, and chopped
- 4 cups baby kale leaves (or substitute with arugula for a peppery bite)
- 2 small oranges, peeled and cut into segments
- 1/4 cup pecans, lightly toasted for extra flavor
- 1/4 cup crumbled feta cheese
- 1 tablespoon olive oil (for roasting the beets)
- 2 cups water (for cooking the quinoa)
- Salt and freshly ground black pepper, to taste
- 1/4 cup dried cranberries (optional, for a hint of sweetness)
Dressing:
- 1/4 cup aged balsamic vinegar (for a richer flavor)
- 2 tablespoons Dijon mustard (for tangy depth)
- 1 teaspoon orange zest (optional, for added citrusy brightness)
- 2 tablespoons pure maple syrup (for natural sweetness)
- 1/2 cup extra virgin olive oil
Step by Step Instructions
Step 1: Rinse the Quinoa
Start by rinsing 1 cup of quinoa under cold water. This step is essential to remove its natural coating known as saponin, which can give a bitter taste.
Step 2: Cook the Quinoa
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa and a pinch of salt. Reduce the heat to low and cover the saucepan. Let it simmer for about 15 minutes, or until all the water is absorbed. Remove from heat and let it sit covered for 5 more minutes. Fluff it with a fork afterward.
Step 3: Roast the Beets
The beets need some love. Preheat your oven to 400°F (200°C). Peel and chop the beets into bite-sized pieces. Toss them with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet. Roast for about 30-40 minutes, until they are tender. Let them cool slightly.
Step 4: Toast the Pecans
While the beets are roasting, place about 1/4 cup of pecans in a dry skillet over medium heat. Stir them frequently for about 5 minutes until they become fragrant and golden. Keep an eye on them; they can burn quickly!
Step 5: Prepare the Kale
In a large mixing bowl, add 4 cups of baby kale leaves. If you’re using arugula instead, it works just as beautifully! Give the greens a good massage with your hands. This will help soften the leaves and make them more palatable.
Step 6: Segment the Oranges
Peel the oranges and slice them into segments. This step adds not only flavor but also a pop of color to the salad. Toss the segments gently with the greens.
Step 7: Combine Everything
Once the quinoa and beets are ready, add them to the bowl with kale and oranges. Toss gently, mixing everything together without mashing the delicate ingredients.
Step 8: Make the Dressing
In a small bowl, whisk together 1/4 cup aged balsamic vinegar, 2 tablespoons Dijon mustard, 1 teaspoon orange zest, 2 tablespoons pure maple syrup, and 1/2 cup extra virgin olive oil. Taste it and adjust seasoning as needed.
Step 9: Dress the Salad
Pour the dressing over the salad and mix gently to combine all the flavors. The dressing adds a tangy sweetness that compliments the earthy beets perfectly.
Step 10: Serve and Enjoy
Sprinkle with toasted pecans, dried cranberries, and crumbled feta cheese right before serving. The crunch of the nuts, the creaminess of the cheese, and the pop of sweetness from the cranberries create an unforgettable dish.
Tips & Tricks
- Prep Ahead: You can cook the quinoa and roast the beets a day ahead. Just store them in the fridge separately until you’re ready to assemble.
- Delegate: Get your family involved! Have someone chop veggies while another makes the dressing.
- Use Leftovers: Don’t hesitate to add leftover roasted vegetables or proteins like chicken or beans.
- Experiment with Greens: Try spinach or mixed salad greens if kale isn’t your jam.
- Adjust for Sweetness: If you prefer a sweeter salad, add extra dried cranberries or a splash more maple syrup to the dressing.
Can I Store Panera Beet Quinoa Salad?
Absolutely! This salad is make-ahead friendly. You can store leftovers in an airtight container in the refrigerator for up to 3 days.
However, it’s best to keep the dressing separate until you’re ready to eat, as this will prevent the greens from wilting too soon.
What Can I Serve with Panera Beet Quinoa Salad?
- Grilled Chicken: A classic companion that adds protein.
- Toasted Bread: Perfect for scooping up every last bit!
- Hummus and Pita Bread: For a great mix of flavors and textures.
- Soup: A warm tomato or vegetable soup enhances the meal beautifully.
- Cheese Platter: A selection of cheeses can elevate your dining experience.
Variations
- Add Protein: Grilled shrimp or tofu adds a satisfying bite. This turns the salad into a complete meal.
- Switch the Greens: Use spinach or mixed greens for a change. The flavors and textures will surprise you!
- Nuts Galore: Try walnuts or slivered almonds instead of pecans. Each nut brings its unique twist.
- Fruity Fun: Add diced apples or pears for a sweet crunch. This will enhance the freshness of the salad.
- Spicy Kick: Chop jalapeños or sprinkle red pepper flakes for heat. This introduces new dimensions to the salad.
Equipment
- saucepan
- oven
Ingredients
Salad:
- 1 cup uncooked quinoa rinsed thoroughly
- 2 medium beets rinsed, peeled, and chopped
- 4 cups baby kale leaves or substitute with arugula for a peppery bite
- 2 small oranges peeled and cut into segments
- 1/4 cup pecans lightly toasted for extra flavor
- 1/4 cup crumbled feta cheese
- 1 tablespoon olive oil for roasting the beets
- 2 cups water for cooking the quinoa
- Salt and freshly ground black pepper to taste
- 1/4 cup dried cranberries optional, for a hint of sweetness
Dressing:
- 1/4 cup aged balsamic vinegar for a richer flavor
- 2 tablespoons Dijon mustard for tangy depth
- 1 teaspoon orange zest optional, for added citrusy brightness
- 2 tablespoons pure maple syrup for natural sweetness
- 1/2 cup extra virgin olive oil
Instructions
Step 1: Rinse the Quinoa
- Start by rinsing 1 cup of quinoa under cold water. This step is essential to remove its natural coating known as saponin, which can give a bitter taste.
Step 2: Cook the Quinoa
- In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa and a pinch of salt. Reduce the heat to low and cover the saucepan. Let it simmer for about 15 minutes, or until all the water is absorbed. Remove from heat and let it sit covered for 5 more minutes. Fluff it with a fork afterward.
Step 3: Roast the Beets
- The beets need some love. Preheat your oven to 400°F (200°C). Peel and chop the beets into bite-sized pieces. Toss them with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet. Roast for about 30-40 minutes, until they are tender. Let them cool slightly.
Step 4: Toast the Pecans
- While the beets are roasting, place about 1/4 cup of pecans in a dry skillet over medium heat. Stir them frequently for about 5 minutes until they become fragrant and golden. Keep an eye on them; they can burn quickly!
Step 5: Prepare the Kale
- In a large mixing bowl, add 4 cups of baby kale leaves. If you’re using arugula instead, it works just as beautifully! Give the greens a good massage with your hands. This will help soften the leaves and make them more palatable.
Step 6: Segment the Oranges
- Peel the oranges and slice them into segments. This step adds not only flavor but also a pop of color to the salad. Toss the segments gently with the greens.
Step 7: Combine Everything
- Once the quinoa and beets are ready, add them to the bowl with kale and oranges. Toss gently, mixing everything together without mashing the delicate ingredients.
Step 8: Make the Dressing
- In a small bowl, whisk together 1/4 cup aged balsamic vinegar, 2 tablespoons Dijon mustard, 1 teaspoon orange zest, 2 tablespoons pure maple syrup, and 1/2 cup extra virgin olive oil. Taste it and adjust seasoning as needed.
Step 9: Dress the Salad
- Pour the dressing over the salad and mix gently to combine all the flavors. The dressing adds a tangy sweetness that compliments the earthy beets perfectly.
Step 10: Serve and Enjoy
- Sprinkle with toasted pecans, dried cranberries, and crumbled feta cheese right before serving. The crunch of the nuts, the creaminess of the cheese, and the pop of sweetness from the cranberries create an unforgettable dish.
Notes
- Prep Ahead: You can cook the quinoa and roast the beets a day ahead. Just store them in the fridge separately until you’re ready to assemble.
- Delegate: Get your family involved! Have someone chop veggies while another makes the dressing.
- Use Leftovers: Don’t hesitate to add leftover roasted vegetables or proteins like chicken or beans.
- Experiment with Greens: Try spinach or mixed salad greens if kale isn’t your jam.
- Adjust for Sweetness: If you prefer a sweeter salad, add extra dried cranberries or a splash more maple syrup to the dressing.
Nutrition
Frequently Asked Questions
Can I use frozen beets?
Yes, you can use frozen beets. Just thaw them before roasting and adjust the cooking time as needed.
Is it necessary to rinse quinoa?
Yes, rinsing helps remove saponins, which can make the quinoa taste bitter. It’s a crucial step.
Can I substitute the feta cheese?
Absolutely! You can use goat cheese or leave it out for a dairy-free version.
What’s the best way to roast beets?
Roasting in aluminum foil drizzled with olive oil is a great method. It keeps them moist and enhances the flavor.
How can I make this salad vegan?
Simply omit the feta cheese and use maple syrup in the dressing. It’s already vegan-friendly!
Conclusion
Creating your own version of the Panera Beet Quinoa Salad is rewarding. Through this simple yet flavorful recipe, you’ll impress friends and family alike. It’s a celebration of colors, textures, and tastes that highlights how wonderful healthy food can be.
The next time you want a meal bursting with life, give this salad a try. I promise it will become a staple in your kitchen! So roll up your sleeves and get ready for a salad adventure that’s both enjoyable and nutritious. Happy cooking!