Quinoa and Beet Salad

This colorful quinoa beet salad combines earthy roasted beets with fluffy quinoa, crisp vegetables, and tangy feta for a nutritious meal that's as beautiful as it is delicious. Perfect as a light lunch or hearty side dish, this protein-packed salad is naturally gluten-free and easily adaptable to your taste preferences.

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Course: Appetizer, Main Course, Side Dish

Cuisine: Mediterranean

Keyword: Salad

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings:

Calories: 285kcal

Equipment

Ingredients

1 ½ cups quinoa
1 medium beet roasted or boiled
1 cup chopped red pepper or celery
½ cup chopped cilantro or parsley
½ cup vegan feta or dairy feta
½ cup chopped green onion
¼ cup pumpkin seeds or nuts
1 large handful of greens arugula or kale
3-4 tablespoons olive oil
2-3 tablespoons lemon juice or ginger lime dressing
Salt to taste

Instructions

Cook quinoa in salted water according to package directions until fluffy; set aside to cool completely.
Roast beet at 400°F wrapped in foil for 45 minutes, or boil until tender. Let cool, then peel and dice.
In a large bowl, combine cooled quinoa, diced beet, chopped red pepper or celery, herbs, and green onion.
Add greens, pumpkin seeds, and feta to the bowl.
Drizzle with olive oil and lemon juice or ginger lime dressing.
Toss gently to combine all ingredients.
Season with salt to taste.
Serve immediately or refrigerate for 1 hour to chill before serving.

Notes

Cook quinoa and beets up to 2 days ahead and store in refrigerator for quick assembly

Substitute goat cheese, blue cheese, or omit cheese entirely for vegan option

Add dried cranberries, chopped apples, or pomegranate seeds for extra sweetness

Try different nuts like walnuts, pecans, or sunflower seeds for variety

Massage kale with a little olive oil if using for more tender greens

Salad keeps well in refrigerator for up to 3 days

For meal prep, store dressing separately and add just before serving

Nutrition