This vibrant, zesty quinoa beetroot salad is full of colour and delicious, healthy ingredients. It comes with a refreshing dressing that's sweet, tangy and lightly spiced.
See also beet carpaccio!
This delicious quinoa beetroot salad can take as little as 12 minutes to put together if you prepare some of the ingredients ahead!
What pairs well with beets
Beets have a sweet, earthy flavour, which goes well with refreshing ingredients such as citrus fruit. They have a dense texture which makes them ideal to pair with delicate salad leaves, arugula as well as fresh herbs.
Beetroot and quinoa make an especially good pairing because of their contrasting textures and the fact that quinoa has a subtle, nutty flavour which tones down the earthiness of the beetroot. This beetroot quinoa salad not only tastes delicious it's also rich in protein and fibre - satisfying and nutritious.
Quinoa beet salad ingredients and substitutions
The salad
- Beets.
- Quinoa: use any (i.e. white, red, tri-colour).
- Orange: regular or blood orange. Alternatively use satsumas or tangerines.
- Capers: not absolutely necessary, but add a lovely burst of tangy flavour. Alternatively use finely chopped dill pickle/gherkins.
- Cilantro/fresh coriander: use parsley or chives instead if desired.
- Fine sea salt and pepper to taste.
The dressing
- Lemon juice.
- Vegetable oi: or mild tasting olive oil.
- Orange juice: fresh is best.
- Ginger: finely grated.
- Mustard.
- Maple syrup: use honey or agave syrup instead.
- Onion granules: not essential, but add depth of flavour.
How to prepare the beets
For this beet and quinoa salad you can either cook the beetroot yourself or buy ready-cooked beets. I like to cook my own beetroot to make sure it is not overcooked and has a bit of crunch. (It takes about 30 minutes to cook whole unpeeled beetroot so if you are in a hurry the ready cooked option might be more convenient).
Can I roast the beets
Yes, you can if you prefer this method. I used roasted beets to make beetroot pasta salad - you'll find the instructions for how to roast beetroot in the post.
How to prepare the quinoa
You do not need to soak the quinoa before boiling it. Simply cook according to instructions on the packet (quinoa takes approximately 15 minutes to cook until tender). Drain, if needed, set aside to cool completely and make the salad.
Alternatively use ready-cooked quinoa.
Step-by-step recipe instructions
1.Boil the beets, covered, for approx. 30 minutes or until tender. Drain and set aside to cool completely. Peel and cube.
As you are waiting for the beets to cool prepare the rest of the ingredients.
2. Rinse and cook the quinoa according to the packet instructions (approx. 15 minutes). Drain if necessary and set aside to cool.
3. Make the dressing by combining the dressing ingredients.
4. Peel the orange and chop into chunks.
5. Place the salad ingredients in a bowl.
6. Pour in the dressing, season to taste, stir thoroughly and chill your beetroot and quinoa salad for 30 minutes before serving, if possible.
What goes well with it
This quinoa beetroot salad is extremely versatile and you can enjoy it as a stand alone meal or side dish perfect for everyday as well as entertaining. It pairs well with chicken dishes, such as crispy chicken legs or marinated chicken or turkey recipes (try it with my leftover turkey patties).
It's also ideal to serve during the holiday season.
Can I serve it warm
Yes, you can! Especially if you are planning to serve it on its own as a meal. Boil the quinoa and beets simultaneously and combine with the rest of the ingredients while still warm.
Can I make this beet quinoa salad ahead
Yes, but not more than 2-3 hours (it might become too watery after a while). Alternatively prepare the salad ingredients as well as the dressing ahead and refrigerate in separate containers for up to 6 hours. Combine the salad with the dressing just before serving.
You can also cook the quinoa as well as the beets ahead (overnight) and once cooled refrigerate, covered until you are ready to make the recipe.
Top tip
Peel and chop the beetroot (that you've cooked in advance) just before putting the recipe together.
Top tips
- Cook the quinoa according to packet instructions. Once cooled, either make the salad or refrigerate to use later.
- Boil the beets, covered, for approx. 30 minutes or until tender but try not to overcook them (check with a fork). Alternatively use ready-cooked store bought beets.
- Both the beets and quinoa can be prepared ahead and refrigerated (overnight).
- You can boil or roast the beets, but I do not recommend using raw beetroot as it's very tough and dense.
- Tweak the ingredients to your taste.
- If possible chill the salad for 30 minutes before serving.
- You can make the dressing in advance and refrigerate overnight. Combine with the salad just before serving.
- You can prepare the salad ingredients up to 6 hours ahead and refrigerate. Combine with the dressing just before serving.
- Your leftover quinoa and beet salad can be refrigerated for up to 3 hours.
- Not suitable for freezing.
Related recipes
Check out also these other delicious salad recipes!
Keep in touch!
How has this beetroot quinoa salad recipe turned out for you? Did you make any swaps? Let me know in the comments below, thanks!
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Recipe
Zesty Quinoa Beetroot Salad
Ingredients
- ¾ cup (150 g) raw quinoa approx. 1½ cups cooked
- 2 medium beets
- 1 large orange peeled, see Instructions
- 2 tablespoons capers
- 3 tablespoons cilantro/fresh coriander finely chopped
- Fine sea salt and pepper to taste
For the dressing
- 3 tablespoons vegetable oil
- 3 tablespoons lemon juice
- 3 tablespoons orange juice fresh is best
- 1 teaspoon maple syrup
- 1 teaspoon fresh ginger finely grated
- ½ teaspoon mustard
- ¼ teaspoon onion granules
Instructions
- Rinse and cook the quinoa according to packet instructions and set aside to cool completely. Boil the beets until tender but be careful not to overcook them (check with a fork), drain and leave to cool completely. Peel and cube the beets.
- Make the dressing by combining all the ingredient. Set aside.
- Cut both ends off the orange, stand it on one end and slice the skin off downwards all the way around (make sure you also remove the thin, white skin around the fruit). Chop the orange into chunks.
- Combine all the salad ingredients, stir, drizzle with the dressing, season to taste and enjoy!
Notes
- Cook the quinoa according to package instructions. Once cooled, either make the salad or refrigerate to use the next day.
- Boil the beets, covered, for approx. 30 minutes or until tender (check with a fork). You can cook them ahead and once cooled, refrigerate overnight. Peel and chop when you are ready to make the salad. Alternatively used ready cooked store-bought beets.
- You can prepare the salad ingredients up to 6 hours ahead and refrigerate. Combine with the dressing just before serving.
- The dressing itself can be prepared in advance, refrigerated and used the next day.
- If possible chill the salad for 30 minutes before serving. It will stay fresh, covered, in the fridge for 2-3 hours.
- You can also serve this salad warm. Boil the beets and the quinoa simultaneously and combine with the rest of the ingredients while still warm. Serve immediately.
- Use any type of quinoa (i.e. white, red, black or tri-colour).
- Capers can be swapped for finely diced dill pickle/pickled gherkins.
- If you don't want to use cilantro/fresh coriander use parsley, chives or basil instead.
- If you prefer to use olive oil in the dressing I recommend a mild variety.
- Not suitable for freezing.
- Total Time includes preparation, cooking and cooling time.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Corina Blum says
It sounds really tasty and full of great flavours. I especially like the addition of the capers - I'm really enjoying adding them to salads at the moment!
Balvinder says
Delicious and beautiful! I I have a small bowl of leftover quinoa in fridge..going to make it for lunch.
But I am going to use raw beet as I like it that way in salad although I soak it in salt and vinegar or lemon juice before using.
Angela / Only Crumbs Remain says
What a gorgeous salad Monika, I just wished hubby enjoyed beetroot like I do,
Angela x
[email protected] says
Thanks Angela, my husband and I love beetroot, I just wish the kids did too:)
FreeFromFairy says
This looks and sounds just beautiful! You'll like my latest blog post..all about the strange things that some people experience when eating beetroot!!
Monika says
Thanks! And I do like your latest blog post about beetroot! Very interesting and informative. Though I've decided not to get alarmed by the long list of afflictions associated with having red wee after eating beetroot as I've had it all my life! Without the afflictions! Thank God:)