Name: Quinoa Beet Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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; 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; Half lemon; Mint leaves

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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.

Vibrant Quinoa Beet Salad with Lemon and Nuts – Fresh & Healthy!

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!

Table of Contents

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