Prepare the Ingredients Gather quinoa, beetroot, pecans, olive oil, salt, pepper, and lemon juice. Optionally, add herbs like parsley for extra flavor.
Cook the Quinoa Rinse 1 cup of quinoa under cold water. In a pot, add 2 cups of water and cook quinoa for 15 minutes, or until fluffy and water is absorbed.
Roast the Beetroot Peel and dice the beetroot into small cubes. Toss with olive oil, salt, and pepper. Roast in the oven at 400°F (200°C) for 30-35 minutes.
Toast the Pecans In a dry pan, toast ½ cup of pecans over medium heat for 3-5 minutes until lightly browned and fragrant. Set aside.
Assemble the Salad Base Combine the cooked quinoa and roasted beetroot in a large bowl, adding a bit of salt and pepper to taste.
Make the Dressing In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Adjust seasoning according to preference.
Toss the Salad Pour the dressing over the quinoa and beetroot mixture. Toss everything together, ensuring even coating of the dressing.
Garnish and Serve Top the salad with toasted pecans and optional fresh herbs. Serve warm as a delicious and nutritious meal or side dish.
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