Best 2 Quinoa Beet Salad Recipes

Quinoa beet salad is a delicious and nutritious dish that is perfect for a healthy lunch or dinner. Made with a combination of cooked quinoa, roasted beets, fresh herbs, and a tangy dressing, this salad is packed with flavor and texture. The quinoa provides a hearty base, while the beets add a delightful earthy sweetness. The fresh herbs, such as cilantro, mint, or parsley, add a pop of brightness and freshness, and the dressing brings it all together with a balance of acidity and sweetness. With its vibrant colors and satisfying taste, this quinoa beet salad is sure to become a favorite in your recipe repertoire.

Here are our top 2 tried and tested recipes!

QUINOA, BEET, AND ARUGULA SALAD

Quinoa, Beet, and Arugula Salad image

Quinoa has a light, fluffy texture when cooked, and can be used as an alternative to white rice or couscous in most dishes. The arugula has a rich peppery taste, and has an exceptionally strong flavor for a leafy green which goes well with the slightly nutty flavor of the quinoa.

Provided by slmcm

Categories Salad Grains Quinoa Salad Recipes

Time 1h35m

Yield 6

Number Of Ingredients 12

Ingredients

½ pound beets, peeled and sliced
1 cup red quinoa
2 cups water
½ cup olive oil
½ cup red wine vinegar
1 ½ teaspoons white sugar
1 clove garlic, crushed
1 teaspoon salt
¼ teaspoon ground black pepper
2 green onions, sliced
3 ounces arugula, chopped
5 ounces goat cheese, crumbled

Steps:

Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add beets, cover pan, and steam until just tender, 7 to 10 minutes. Set aside.
Bring quinoa and 2 cups water a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes.
While the quinoa is cooking, whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl.
Remove quinoa from heat, then immediately add half of the vinegar dressing while fluffing the quinoa with a fork; reserve remaining dressing. Cover and refrigerate quinoa until cool, at least 1 hour.
Stir green onions, arugula, goat cheese, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.

Nutrition Facts : Calories 379.2 calories, Carbohydrate 25.6 g, Cholesterol 18.7 mg, Fat 26.9 g, Fiber 3.8 g, Protein 9.9 g, SaturatedFat 7.4 g, Sodium 552.1 mg, Sugar 4.6 g

QUINOA SALAD WITH BEETS AND FENNEL VINAIGRETTE

Quinoa Salad with Beets and Fennel Vinaigrette image

Provided by Food Network

Categories side-dish

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

6 beets, trimmed
1/4 cup red wine vinegar
1/4 cup minced shallots
2 teaspoons fennel seeds, crushed
3/4 cup olive oil
1 1/2 cups quinoa
3 cups crumbled feta cheese
1 fennel bulb, trimmed, thinly slice
2 cups chopped fresh arugula

Steps:

Cook beets in large saucepan of boiling water until tender, about 45 minutes. Drain. Cool. Peel beets. Cut beets into thin wedges. Place in medium bowl.
Whisk vinegar, shallots and fennel seeds in small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper. Drizzle 1/4 cup vinaigrette over beets; toss to coat.
Cook quinoa in large pot of boiling salted water until tender, about 10 minutes. Drain well. Rinse with cold water and drain again. Place quinoa in large bowl. Add cheese, fennel and arugula and mix gently. Add remaining dressing and toss to coat. Transfer salad to large bowl. Arrange beets atop salad.

Tips:

Use fresh, high-quality ingredients for the best flavor.
Cook the quinoa according to the package instructions.
Roast the beets until they are tender, about 30 minutes.
Make the dressing ahead of time so that the flavors can meld.
Toss the salad just before serving to prevent the beets from bleeding into the other ingredients.
Garnish the salad with fresh herbs, such as cilantro or parsley, for a pop of color and flavor.

Conclusion:

This quinoa beet salad is a delicious and healthy dish that is perfect for lunch or dinner. It is packed with nutrients, including fiber, protein, and vitamins. The roasted beets give the salad a slightly sweet and earthy flavor, while the quinoa adds a nutty flavor and texture. The dressing is light and tangy, and it helps to bring all of the flavors together. This salad is sure to be a hit with your friends and family!