Quinoa Beet Salad

This Quinoa Beet Salad is a delicious cold beet salad made with red quinoa, chopped beets, arugula, green onion, raisins and sliced almonds all tossed in a delicious light curry salad dressing.  This cold quinoa salad makes a perfect side dish or salad main!

Bowl of Quinoa Beet Salad

This curry quinoa salad is my riff on Mendocino Farms Red Beet Salad.  It has a healthy combination of ingredients all tossed in a delicious light curry salad dressing.

Bowl of Quinoa Beet Salad

ARUGULA BEET SALAD INGREDIENTS

This cold beet salad is a delicious mix of nutritious ingredients all tossed in an amazing curried quinoa salad dressing.

  •  Cooked red quinoa
  •  Raw beets
  •  Arugula
  •  Green onions
  •  Raisins
  •  Sliced almonds
  • Quinoa Salad Dressing

HOW TO MAKE BEET QUINOA SALAD

For this vegan quinoa salad, the steamed beets are finely chopped so they’re more manageable and less messy to eat.   

  1. Prepare beets. Steam, peel and chop beets
  2. Cook quinoa.  Prepare one cup of cooked quinoa.
  3. Combine ingredients.  Add all of the ingredients except the quinoa salad dressing to a large mixing bowl and toss to combine. 
  4. Toss salad.  Drizzle the quinoa salad dressing over the ingredients and toss to evenly coat.

Bowl of quinoa beet salad

CURRY DRESSING RECIPE

The dressing for this Quinoa Beet Salad uses simple ingredients and it comes together in a pinch.

  •  Extra virgin olive oil
  •  Lemon juice
  •  Pure maple syrup
  •  Curry powder
  •  Sea salt and freshly ground black pepper to taste

HOW TO MAKE CURRY DRESSING

  1. Place all of the ingredients in a blender and blend until smooth. Or place all of the ingredients in a mason jar, seal the lid and shake.
  2. Chill in the refrigerator before use.

IS QUINOA GLUTEN FREE

Yes!  Quinoa is actually a seed, not a grain, so all quinoa (red, white, mixed) is gluten-free.

HEALTH BENEFITS OF QUINOA

  • It’s one of the most protein rich foods we can eat  
  • It contains all 9 essential amino acids
  • Red quinoa has slightly less protein than the pale quinoa with 5 grams of protein per 1/4 cup compared to 7 grams of protein per 1/4 cup for the pale (or golden) quinoa
  • Red quinoa provides more than double the amount of fiber per 1/4 cup with 5 grams of fiber, compared to the 2 grams of fiber that golden quinoa provides

HEALTH BENEFITS OF BEETS

  • They’re detoxifying, have anti-inflammatory and cancer fighting properties
  • They’re a rich source of antioxidants, Vitamin C, fiber, folate and potassium
  • Read more here about the Benefits of Beets.

BEST QUINOA SALAD RECIPES 

Originally published 9.2019 – updated 10.2020

Quinoa Beet Salad is a delicious cold quinoa salad with a mix of red quinoa, chopped beets, arugula, green onion, raisins and sliced almonds
Yield: 4 servings

Quinoa Beet Salad

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

This Quinoa Beet Salad is a delicious combination of red quinoa, chopped beets, arugula, green onion, raisins and sliced almonds all tossed in a delicious light curry salad dressing.  This cold quinoa salad makes a perfect side dish or salad main!

Ingredients

  • 1 cup cooked red quinoa
  • 2 medium sized beets, steamed and finely chopped
  • 1-1/2 cups arugula
  • 2-3 green onions, finely sliced (both white and light green parts)
  • 1/2 cup raisins
  • 1/4 cup sliced almonds

For the Curry Salad Dressing

  • 1/4 cup extra virgin olive oil
  • 2-3 tablespoons lemon juice
  • 1 tablespoon pure maple syrup
  • 1 tablespoon curry powder
  • Sea salt and freshly ground black pepper to taste

Instructions

Steam Beets

  1. Wearing food handling gloves, cut the beet stems away and discard. 
  2. Peel beets and cut the beets into small cubes, discard peel.
  3. Place cut beets in a steamer basket set inside a saucepan filled with 2 inches of water. 
  4. Bring to a boil then reduce heat to a low simmer.  Cover saucepan with lid and steam for about 10-20 minutes or until beets are fork tender. 
  5. Remove beets from basket and transfer to a bowl. Set aside to cool.
  6. After cooled, finely chop the beets.

Cook Quinoa

  1. Pour 1/2 cup quinoa in a fine mesh colander and rinse under cold running water for about 30 seconds.
  2. Add the rinsed quinoa to saucepan.
  3. Pour 1-1/2 cups water or vegetable broth over the quinoa in the saucepan and stir.
  4. Bring the mixture to a boil, then reduce heat to low, cover with lid and simmer 15-20 minutes.  Don’t remove the lid.
  5. As soon as the water is absorbed, remove from heat and set aside for 8-10 minutes so all the water completely absorbs and the quinoa will be light fluffy.
  6. Fluff quinoa with fork.

For the Curry Dressing

  1. Place all of the ingredients in a blender and blend until smooth. Or place all of the ingredients in a mason jar, seal the lid and shake.

Assemble Salad

  1. Add all of the ingredients except the quinoa salad dressing to a large mixing bowl and toss to combine. 
  2. Drizzle the quinoa salad dressing over the ingredients and toss to evenly coat.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 310Total Fat: 18gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 107mgCarbohydrates: 35gFiber: 5gSugar: 18gProtein: 5g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations.

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