Step 1: Cook the Quinoa

• Rinse the quinoa thoroughly in a fine-mesh sieve under cold running water for about a minute. This removes saponins and ensures a better taste.
• In a medium saucepan, combine the rinsed quinoa with 2 cups of water or vegetable broth. Add a pinch of salt.
• Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is cooked through. The quinoa grains should look translucent and the germ ring should be visible.
• Remove the saucepan from the heat and let it stand, covered, for 5 minutes. This allows the quinoa to steam and become even fluffier.
• Fluff the cooked quinoa with a fork and set aside to cool completely. Cooling the quinoa before adding it to the salad prevents it from becoming mushy and helps maintain the salad’s fresh texture.

Step 2: Roast the Beets

• Preheat your oven to 400°F (200°C).
• Scrub the beets thoroughly under cold water to remove any dirt. Trim the tops and root ends, but do not peel them at this stage. Roasting beets with their skins on helps retain their moisture and flavor.
• Cut the beets into ½-inch cubes. Uniformly sized cubes will ensure even roasting.
• In a medium bowl, toss the cubed beets with 1 tablespoon of olive oil, salt, and black pepper. Ensure the beets are evenly coated with oil and seasoning.
• Spread the seasoned beets in a single layer on a baking sheet. Avoid overcrowding the baking sheet, as this can steam the beets instead of roasting them. Use two baking sheets if necessary.
• Roast in the preheated oven for 30-40 minutes, or until the beets are tender and easily pierced with a fork. Roasting time may vary depending on the size of the beet cubes and your oven.
• Once roasted, remove the baking sheet from the oven and let the beets cool slightly. While still warm but cool enough to handle, peel the beets. The skins should slip off easily. Peeling them while slightly warm makes the process easier.
• Set the peeled and roasted beets aside to cool completely.

Step 3: Prepare the Lemon Dressing

• In a small bowl or jar, whisk together the fresh lemon juice, olive oil, Dijon mustard, minced garlic, and honey or maple syrup (if using).
• Season with salt and black pepper to taste. Adjust the seasoning according to your preference. You might want to add a little more lemon juice for extra tang or a pinch more salt to enhance the flavors.
• Whisk or shake the dressing vigorously until it is well combined and emulsified. The dressing should be slightly thickened and creamy in texture.
• Set the dressing aside until ready to assemble the salad.

Step 4: Assemble the Artichoke Beet and Quinoa Salad

• In a large bowl, combine the cooled cooked quinoa, roasted beets, marinated artichoke hearts, Kalamata olives, and red onion.
• Pour the lemon dressing over the salad ingredients.
• Gently toss everything together to ensure the salad is evenly coated with the dressing. Be careful not to overmix, especially if you’ve added feta cheese, as it can crumble easily.
• Add the chopped fresh parsley and fresh mint (if using). Toss again to incorporate the herbs.
• If using feta cheese, gently crumble it over the top of the salad.
• Taste the salad and adjust seasoning if necessary. You may want to add a little more salt, pepper, or lemon juice to achieve the perfect balance of flavors.

Step 5: Serve and Enjoy!

• Serve the Artichoke Beet and Quinoa Salad immediately or chill in the refrigerator for later. Chilling the salad allows the flavors to meld together even further.
• This salad is delicious served at room temperature or chilled.
• Garnish with extra fresh herbs or a drizzle of olive oil before serving, if desired.