Quinoa Beet Salad

Francine Lizotte


With a few superfood ingredients, this colorful salad is an excellent choice for a healthy lifestyle!


☆☆☆☆☆ 0 votes

4 servings
15 Min
30 Min
Stove Top



  • 3 large
    beets (steamed, cooked or baked), skins removed and cubed into bite-sized pieces
  • 1 c
    quinoa, pre-soaked for at least 2 hours, rinsed and drained
  • 2 c
  • 3/4 tsp
    ground himalayan sea salt, or to taste and divided
  • 3 c
    lettuce (romaine, butter or spinach), torn into pieces
  • 1/2 large
    english cucumber, peeled and quartered
  • 3 medium
    mandarin oranges, peeled and segmented
  • 1/2 c
    walnuts, chopped
  • 1/4 c
    celery, chopped
  • 1/4 tsp
    cayenne pepper, or to taste
  • 1/4 tsp
    freshly ground black pepper, or to taste (i always use mixed peppercorns)
  • 150 g
    (5 to 6 oz.) goat cheese, crumbled and divided

  • 1/4 c
    grapeseed oil
  • 2 Tbsp
    freshly squeezed orange juice
  • 1 Tbsp
    balsamic vinegar
  • 1/2 Tbsp
    honey (substitute agave nectar)
  • 1 tsp
    orange zest
  • 1 tsp
    dijon mustard
  • 1/8 tsp
    cayenne pepper, or more to taste
  • 1/2 tsp
    ground himalayan sea salt, or to taste
  • 1 tsp
    freshly ground black pepper, or to taste (i always use mixed peppercorns)
  • 2 Tbsp
    shallots, finely chopped

How to Make Quinoa Beet Salad


  1. After beets are cooked, plunge them in an ice water bath until cool; remove skins and cube into bite-sized pieces.
  2. In a medium saucepan, add drained quinoa, water and ¼ tsp. salt; stir well. Bring the mixture to a boil, cover and reduce heat to low; cook for 15 minutes. Remove from heat and let it sit for 5 to 8 minutes.
  3. Meanwhile, in a measuring cup or bowl, add grapeseed oil, orange juice, balsamic vinegar, honey, orange zest, Dijon mustard, cayenne, ½ tsp. salt, black pepper and shallots; whisk until well blended. Transfer to the fridge until needed.
  4. Back to the quinoa, using a fork, fluff up and let it cool further, uncovered.
  5. Meanwhile assemble the salad; in a large bowl, add lettuce, cucumber, orange segments, walnuts, celery, and quinoa. Toss gently and season with cayenne pepper, salt and freshly ground black pepper, toss again. Add beets and 5 ½ ounces goat cheese. Drizzle with vinaigrette and toss again; add more vinaigrette as desired.
  6. When serving, sprinkle on the remaining crumbled goat cheese.
  7. To view this recipe on YouTube, click on this link >>>> youtu.be/otxbr5qF8Gg

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