Beet and Quinoa Salad


Author: Jen Snider

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I love quinoa salads, and this is a glamorous addition to the quinoa salad recipe book. I chose some heavy slices of beet for this one to add a bit of drama and heft to the salad, though diced or wedged beet would have been just as fun. When you eat this bright, flavorful, delicious salad, I should be able to hear your body cry out with joy from here!

beet salad

vegan, gluten-free


1 cup quinoa, rinsed (I used a multi-color variety, but you could use white or red)

2 cups water

2 medium-sized beets, washed and sliced (cut them how you like them)

1/2 cup olive oil

1/2 cup apple cider vinegar

2 teaspoons honey or coconut sugar

2 cloves garlic, minced

1/2 teaspoon salt

Additional salt & pepper to taste

1/2 pound baby arugula or salad mix

2 green onions, chopped

1/2 cup walnuts, chopped or broken into pieces


1. Add quinoa and water to a small pot and bring to a boil. Reduce heat to low and cover for 15 minutes or until all water has been absorbed. Remove lid and set aside to cool when done. Watch our quick vid on cooking quinoa.

2. Steam the beets until tender (fork goes in and out with ease) and set aside to cool.

3. In a large bowl, whisk together olive oil, apple cider vinegar, honey, garlic, salt and pepper. Taste and adjust flavor to your liking.

4. Add beets, quinoa, green onions and walnuts to the dressing and combine. Decide how much you’d like to serve before gently incorporating the arugula or salad mix.

If you’d like to spread this recipe out for a few days, I recommend adding fresh greens to the beet/quinoa/dressing mixture at each serving, ensuring that the leaves don’t break down in storage.

I hope you’ll take some time to notice the beauty, flavor and vibrating health of this dish.

Read more about tuning into our bodies, minds and food in our Mindful Eating Series and consider joining mindful eating expert Sasha Loring for our short, affordable and accessible program, Free Yourself Around Food: An Anytime Mindful Eating Experience.


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