This quinoa and beet salad features fluffy quinoa and roasted beets accompanied by sweet oranges, salty capers and a zesty lemon ginger dressing. High in protein, colourful and delicious, perfect as a vegetarian main or party dish. If you prepare the ingredients ahead you can assemble this dish in minutes!
This quinoa and beet salad is a delicious way of serving both beets as well as quinoa. It's light yet satisfying, thanks to protein-rich, fluffy quinoa, full of colour, sweetness and zest. Earthy beets make an ideal accompaniment to mild, nutty quinoa. The orange adds sweetness and the refreshing, gingery lemon dressing helps bring all the flavours together.
This quinoa salad with beets is simple and quick to make and can be ready in minutes if you prepare some of the ingredients in advance (see my tips at the bottom of the post). It's also versatile, can be served either vegetarian or vegan, and you can tweak the ingredients according to taste. See below for my serving suggestions and optional ingredients you can add.
Quinoa and beet salad ingredients and substitutions
- Beets.
- Quinoa: use any (i.e. white, red, tri-colour).
- Orange: use regular or blood orange. Alternatively use tangerines or clementines (add whole or halved segments).
- Onion: use either red or white. Scallions/spring onions make a good alternative.
- Capers: alternatively use pickled jalapenos.
- Spices: Garlic granules and ground coriander.
- Cilantro/fresh coriander.
- For the dressing: extra virgin olive oil (or neutral tasting oil, instead), lemon juice and zest, ginger and honey (or maple syrup for a vegan option).
- Pistachios: for garnish.
- Fine sea salt and pepper to taste.
How to prepare the beets
I tested this beet and quinoa salad recipe also using boiled as well as roasted whole beets and while both times the results were ok using roasted chopped beets produced the best results.
Roasting small, seasoned beet pieces will ensure that your salad will have a rich, delicious flavour and vibrant colour (I also used this method in my beet pasta salad). I don't recommend using ready-cooked beets, which in my experience usually lack these qualities.
How to prepare the quinoa
Quinoa is easy to prepare and cooks quickly. Simply rinse then boil it for about 12-15 minutes then cool and make the salad (see Instructions below for details). You don't need to soak the quinoa before boiling - don't worry, your salad won't taste bitter.
TIP: Alternatively use ready-cooked quinoa.
How to make beet quinoa salad: step-by-step
1. Preheat the oven to 400F/200C/180 fan/gas mark 6. Line a large baking sheet with parchment paper and set aside.
2. Prepare beets: Peel, halve then quarter each beet and cut into approx. 1 cm/0.5'' wedges. Cut the wedges in half, place in a large mixing bowl and pat dry with a paper towel. Add about ⅓ teaspoon of salt, pepper to taste, ground coriander, garlic powder and 1 tablespoon of oil. Stir until thoroughly coated.
3. Roast beets: Spread the beet pieces on top of the baking sheet and roast in the centre of the oven for 35 minutes. Remove from the oven and set aside to cool.
4. Prepare quinoa: Rinse the quinoa then add cold water (use 1.5 portions of water to 1 portion of quinoa) add ⅓ teaspoon of salt, cover and bring to the boil. Lower the heat and simmer for about 12-15 minutes until tender and all the water has been absorbed. Remove from the heat and set aside to cool.
TIP: Alternatively cook the quinoa according to package instructions. You can also use ready-cooked quinoa, instead (about 2 cups).
5. Make dressing: Combine the dressing ingredients and set aside.
6. Prepare oranges: Cut the top and bottom of the orange then place on a chopping board and cut the rind by slicing downwards all the way around. Then either chop the oranges into large pieces or cut horizontally into slices (like I have done). Set aside.
7. Assemble: In a large mixing bowl stir together the quinoa, beets, onion, capers, cilantro and most of the dressing. Taste and adjust the seasoning as needed. Garnish with the orange slices (or add orange pieces into the salad mixture), pistachios, more cilantro then pour over the rest of the dressing.
Serving suggestions
This colourful beet and quinoa salad can be served 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, marinated chicken as well as turkey recipes (try it with my leftover turkey patties).
If you are serving it as a party dish it will go well with cold meats, smoked salmon as well as a cheese platter.
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 roast the beets simultaneously then combine while still warm with the rest of the ingredients.
How to add more protein
If you want to increase the amount of protein in this citrussy quinoa beet salad (for example, if planning to serve it as a stand-alone meal) here are some ideas:
- Add a handful of cooked chickpeas or beans (such as edamame or haricot).
- Crumble feta or goat's cheese (or another savoury, tangy, crumbly cheese) over the top. For a vegan option use tempeh.
- Add leftover shredded chicken.
TIP: If you use additional ingredients you may need to add more dressing and seasoning.
Other optional ingredients you can use
- A handful of arugula or baby spinach
- Avocado
- Broccoli
Can I make it ahead
Yes, but not more than 2-3 hours before serving. Alternatively prepare the quinoa, beets and the dressing the night before and refrigerate in separate containers overnight (to up to 3 days). Assemble the salad when you are ready to serve it the following day.
Top tips
- You don't need to soak the quinoa before boiling.
- Both the beets and quinoa can be prepared ahead and refrigerated (overnight).
- Pat the beets dry before roasting.
- You can make the dressing in advance and refrigerate overnight (up to 3 days). Combine with the salad just before serving.
- Best eaten on the day it's made. However, your leftover quinoa and beet salad will still taste delicious the next day especially if you haven't added the orange slices into the mixture (the oranges might become a little soggy).
- Keep refrigerated.
- Not suitable for freezing.
Related recipes to make next
- Quinoa and Salmon Salad
- Bulgur Wheat Salad (High Protein)
- Pickled Baby Beet Salad
- Quinoa Roasted Fruit Salad
Check out also these other easy, delicious salad recipes!
Recipe
Quinoa and Roasted Beet Salad
Equipment
- Saucepan with lid
- Fine mesh sieve for rinsing the quinoa
- Large baking sheet
- 2 large mixing bowls
- Zester
Ingredients
- 1 cup (170 g) uncooked quinoa any, or 2 cups ready-cooked
- 4 beets medium
- 1½ oranges up to 2, or 2-3 tangerines/clementines
- ½ red onion finely diced
- 2 tablespoons capers or pickled jalapenos, add to taste
- 6 tablespoons cilantro/fresh coriander small bunch, finely chopped
- ½ teaspoon garlic powder and ground coriander each
- ⅓ teaspoon fine sea salt plus ⅓tsp for cooking the quinoa, and pepper to taste
- 1 tablespoon extra virgin olive oil
- ⅓ cup (41 g) pistachios or to taste
For the dressing
- 3 tablespoons extra virgin olive oil or neutral tasting oil
- 2 tablespoons lemon juice plus zest of 1 lemon
- 3 teaspoons honey
- 2 teaspoons fresh ginger finely grated
Instructions
- Preheat the oven to 400F/200C/180 fan/gas mark 6. Line a large baking sheet with parchment paper and set aside.
- Prepare beets: Peel, halve then quarter each beet and cut into approx. 1 cm/0.5'' wedges. Cut the wedges in half, place in a large mixing bowl and pat dry with a paper towel. Add about ⅓ teaspoon of salt, pepper to taste, ground coriander, garlic powder and 1 tablespoon of oil. Stir until thoroughly coated.
- Roast beets: Spread the beet pieces on top of the baking sheet and roast in the centre of the oven for 35 minutes. Remove from the oven and set aside to cool.
- Prepare quinoa: Rinse the quinoa then add cold water (use 1½ portions of water to 1 portion of quinoa) add ⅓ teaspoon of salt, cover and bring to the boil. Next lower the heat and simmer for about 12-15 minutes until tender and all the water has been absorbed. Remove from the heat and set aside to cool.TIP: Alternatively cook the quinoa according to package instructions. You can also use ready-cooked quinoa, instead (about 2 cups).
- Make dressing: Combine the dressing ingredients and set aside.
- Prepare oranges: Cut the top and bottom of the orange then place on a chopping board and cut the rind by slicing downwards all the way around. Then either chop the oranges into large pieces or cut horizontally into slices (like I have done). Set aside.
- Assemble: In a large mixing bowl stir together the quinoa, beets, onion, capers, cilantro and most of the dressing. Taste and adjust the seasoning as needed. Garnish with the orange slices (or add orange pieces into the salad mixture), pistachios, more cilantro then pour over the rest of the dressing.
Notes
- You don't need to soak the quinoa before boiling.
- Both the beets and quinoa can be prepared ahead and refrigerated (overnight).
- Pat the beets dry before roasting.
- You can make the dressing in advance and refrigerate overnight (up to 3 days). Combine with the salad just before serving.
- Best eaten on the day it's made. However, your leftover quinoa and beet salad will still taste delicious the next day especially if you haven't added the orange slices into the mixture (the oranges might become a little soggy in the salad).
- Keep refrigerated.
- Not suitable for freezing.
- See post for optional add-ins and serving suggestions.
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.
Keep in touch!
If you make this roasted beet quinoa salad recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks!
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