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Side view of beets quinoa salad in blue bowl on white plate, with herbs and oranges in background.
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Zesty Quinoa Beetroot Salad

This vibrant, zesty quinoa beetroot salad is full of colour and delicious, healthy ingredients.
Course Lunch, Salad
Cuisine dairy free, gluten free, vegan
Prep Time 12 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 12 minutes
Servings 4 servings
Calories 266kcal
Author Monika Dabrowski

Ingredients

  • ¾ cup 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
US Customary - Metric

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

Serving: 1serving | Calories: 266kcal | Carbohydrates: 37g | Protein: 7g | Fat: 13g | Saturated Fat: 9g | Sodium: 153mg | Potassium: 466mg | Fiber: 5g | Sugar: 8g | Vitamin A: 145IU | Vitamin C: 30mg | Calcium: 45mg | Iron: 2mg