Quinoa Beet Salad
Quick, healthy, and full of flavor! This Quinoa Beet Salad is the perfect balance of fresh, crunchy, and tangy.
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!
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