I was never a fan of beets. Or quinoa. Or, honestly, salads in general. But gluten and my gut don’t get along. So, in the endeavor to eat healthier, I gave that quinoa beet salad a shot.
I tossed everything together. Earthy beets, nutty quinoa, a zesty citrus dressing, a handful of crunchy veggies, and some toasted nuts for good measure.
I took a bite… and I was amazed. It was really tasteful.
Somehow, the flavors just worked. The sweetness of the beets. The nuttiness of the quinoa. And the bright, tangy dressing all teamed up flawlessly.
What I love most about it is that It’s naturally gluten-free, plus, incredibly satisfying.
Now this Quinoa Beet Salad is on regular rotation in my kitchen.
If you’re skeptical like I was. Trust me—just try it. You might be as surprised as I was!
Ingredients
- Quinoa
- Cumin seeds
- Onion
- Cucumbers
- Beets
- Carrots
- Bell peppers
- Parsley
- Pumpkin seeds
- Walnuts
For Dressing
- Lemon juice
- Apple cider vinegar
- Olive oil
- Garlic cloves
- Salt
- Black pepper
- Turmeric
- Chilli pepper
- Cumin seeds powder
For Garnishing
- Lemon
- Mint leaves
How to Make Beetroot Quinoa Salad
Prepare Dressing
Mix all the dressing ingredients and set it aside.
Cook The Quinoa
Wash quinoa properly and rinse it with a fine-mesh strainer.
Now in a saucepan add: rinsed quinoa, cumin seeds and water. Once the water starts boiling, reduce the heat and let it simmer for 20 minutes or until the water is absorbed.
Once quinoa is cooked, transfer it to a dish and put it aside to cool down.
Prepare the Vegetables
Now chop bell peppers, onions, cucumber and parsley into very small pieces and set them aside.
Peel off the beets and carrots, then shred them using a grater.
Assemble the Salad
In a large bowl, mix bell peppers, onions, cucumbers, parsley, shredded carrots, and beets.
Now add pumpkin seeds and walnuts.
Finally add the prepared dressing over the salad, and give it a good mix.
Serve
Serve immediately or let it sit for a few minutes to allow the flavors to meld.
Enjoy your fresh, nutrient-packed quinoa beet salad!
Don’t stop at salad—take quinoa to the next level with this Quinoa Pulao Recipe!
FAQ (Frequently Asked Questions)
Can I eat quinoa salad cold?
Yup! You can eat quinoa beet salad warm or cold, however you like it, it all depends on your taste.
What pairs well with beet salad?
Beet salad pairs well with a variety of flavors and textures! For your idea, It goes great with:
Cheese: Feta, goat cheese, or blue cheese for a creamy contrast.
Nuts & Seeds: Walnuts, almonds, or pumpkin seeds for crunch.
Fruits: Oranges, apples, pears, or pomegranate for a touch of sweetness.
Leafy Greens: Arugula, spinach, or kale for freshness.
Proteins: Grilled chicken, salmon, tofu, or chickpeas for a balanced meal.
Dressing: Citrus vinaigrette, balsamic glaze, or honey mustard for extra flavor.
You can try different combinations to create your perfect combo!
What protein source can you add?
You can add chickpeas, grilled chicken, grilled fish or fried tofu into this salad to make it a high-protein salad.
Would you prefer boiled, or raw beets into this salad?
It’s up to you! If you don’t like the taste of raw beets, you can add boiled beets.
Quinoa Beet Salad
Ingredients
- 2 cups quinoa
- 1 ½ cups water
- 1 teaspoon cumin seeds
- 1 medium-sized onion
- 3 small cucumbers
- 2 cups beets shredded
- 1½ cups carrots shredded
- 3 bell peppers small sized different colors
- ½ cup chopped parsley
- ⅓ cup pumpkin seeds
- ⅓ cup walnuts
For dressing
- 7 tbsp lemon juice
- 4 tbsp apple cider vinegar
- 10 tbsp olive oil
- 2 garlic cloves minced
- Salt to taste
- ½ teaspoon black pepper
- ½ teaspoon turmeric
- ½ teaspoon chili pepper
- ½ teaspoon cumin seeds powder
For garnishing
- Half lemon
- Mint leaves
Instructions
- Prepare the dressing. Mix all the dressing ingredients in a small bowl and set aside.
- Rinse quinoa thoroughly using a fine-mesh strainer.
- In a saucepan, add rinsed quinoa, cumin seeds, and water. Bring to a boil, then reduce heat and let it simmer for 20 minutes or until the water is absorbed.
- Once cooked, fluff the quinoa with a fork, transfer it to a dish, and let it cool.
- Finely chop bell peppers, onions, cucumber, and parsley.
- Peel the beets and carrots, then shred them using a grater.
- In a large bowl, combine bell peppers, onions, cucumbers, parsley, shredded carrots, and beets.
- Add pumpkin seeds and walnuts.
- Pour the dressing over the salad and mix well.
- Serve immediately or let it sit for a few minutes for the flavors to meld.
- Enjoy your quinoa beet salad!
