Warm quinoa salad with roasted beet, golden leek, sautéed green apple, and creamy mustard dill dressing

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F.

2. 2

   Place the beets on a baking tray and toss with 15 ml (1 tbsp) olive oil, 2 g (1/3 tsp) salt, and a pinch of black pepper. Roast for 25 to 30 minutes at 220 °C / 425 °F, until tender and lightly caramelized.

3. 3

   Meanwhile, place the quinoa in a saucepan with the water and 2 g (1/3 tsp) salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes. Remove from the heat, let rest for 5 minutes, and fluff with a fork.

4. 4

   Toast the walnuts in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until fragrant. Remove and set aside.

5. 5

   In the same skillet, heat 15 ml (1 tbsp) olive oil over medium heat. Add the leek with a pinch of salt and cook for 5 to 6 minutes, stirring, until golden and tender.

6. 6

   Add the green apple to the leek and sauté for 2 to 3 minutes more with another pinch of black pepper, just until the apple is warmed through and lightly browned at the edges.

7. 7

   In a small bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, fresh dill, honey, the remaining 15 ml (1 tbsp) olive oil, 2 g (1/3 tsp) salt, and the rest of the black pepper until smooth and creamy.

8. 8

   Transfer the cooked quinoa to a large serving bowl and add the roasted beets, golden leek, sautéed green apple, and half of the toasted walnuts. Add half of the creamy dressing and toss gently.

9. 9

   Serve the warm salad finished with the remaining dressing spooned over the top and the rest of the walnuts for crunch.