Easy Beet Quinoa Salad
Sweet, fresh, and a little crunchy, this beet and quinoa salad combines a delicious mix of flavors and satisfying textures. It comes together in just 20 minutes and is perfect for meal prep.
With nutty quinoa, toasted walnuts, sweet beets and apples, zesty lemon juice, and fresh baby spinach, this Beet Quinoa Salad has that perfect balance of flavors — earthy, tangy, sweet, and bright. The flavors work together superbly.
The combination of chewy, soft, and crunchy textures makes every bite feel interesting and satisying.
Especially when made with pre-cooked or ready-to-eat beets, this quinoa salad comes together fast and holds up beautifully in the fridge. I love making a big batch to keep on hand for the week. I
This salad is high in fiber, full of healthy fats, and has 15 grams of plant-based protein per serving.
If you love beets, you need to try our favorite beet recipes:
Table of Contents
Why you’ll love this Beet Quinoa Salad
- Simple wholesome ingredients – No fancy stuff here, and even the dressing comes together in seconds.
- Quick to prepare – Just 20 minutes and you’re done.
- Meal prep friendly – It holds up beautifully in the fridge for a few days.
- Nourishing – packed with fiber, plant-based protein, and omega 3 and 6, this is a perfectly balanced and nourishing meal.
Try our other refreshing salad recipes:
- Carrot And Cucumber Salad
- Easy High-Protein Glass Noodle Salad with Shredded Tofu
- Kale and Chickpea Salad – Dressed in Dreamy Gochujang Tahini
- Smoked Tofu Vietnamese Rice Paper Rolls with Peanut Dipping Sauce (Vegan & Easy) – These rolls are arguably not a salad, but just as refreshing and full of fresh crunchy veggies, including lettuce.
Beet Quinoa Salad Ingredients
Salad base
- Quinoa – Mildly nutty with a subtle earthy flavor, quinoa turns light and fluffy when cooked right, with just the right amount of chew. Think of it as a cross between couscous and brown rice – but way more versatile. It soaks up dressings and sauces like a dream, making it the perfect base for this fresh, citrusy salad.
- Beets – Pre-cooked or vacuum-packed beets are a major time-saver here – see an example. No need to roast or boil — just dice and toss them in.
- Apple – A medium-sweet apple like Fuji or Gala works beautifully. It adds crunch and a natural sweetness that balances the earthiness of the beets.
- Baby spinach – Brings in a fresh, slightly earthy layer that lightens the salad and gives it that vibrant, feel-good color.
- Walnuts – Definitely toast them! Just a few minutes in a pan or oven brings out their rich, nutty flavor and adds the perfect crunch.
Dressing ingredients
- Extra virgin olive oil – Adds richness and helps everything come together.
- Lemon juice – Brings brightness and a fresh zing that pairs so well with beets and quinoa. It brightens-up this quinoa salad.
- Salt – Just enough to enhance all the flavors.
- Fresh dill – Adds a soft, herby touch that really lifts the whole salad.
Step-by-Step Instructions for Beet Quinoa Salad
How to cook quinoa (so it’s perfectly fluffy every time)
- Place the quinoa in a small pot and cover with plenty of water, four times the amount of quinoa.
- Add a teaspoon of salt, then bring it to a gentle boil.
- Once boiling, reduce the heat and let it simmer on low for about 10 minutes. For the best texture, don’t rush it and don’t overcook it – slow and gentle is key. You’re aiming for al dente quinoa: the grains should be tender but still have a tiny white dot in the center.
- Drain well and let it steam off any excess moisture before using – that’s the secret to keeping it light and fluffy.
Slice beets and apples
- Cut the apples into small cubes or thin matchsticks — whatever texture you prefer.
- If you’re not using pre-cooked beets, peel them first, then cut into even-sized cubes so they mix in nicely with the rest of the salad. If you’re working with raw beets, follow the cooking procedure shared in this recipe.
Prepare the salad dressing
- Slice the dill and toss it into a small bowl. Add olive oil, juice of one lemon, and salt. Mix and set aside.
Assemble Beet and Quinoa salad
- In a large bowl, combine the cooked quinoa, diced beets, apples, and baby spinach. Pour over the dressing and toss everything gently until the salad is evenly coated.
- Plate it up, then sprinkle the toasted walnuts on top for a bit of crunch and that final touch of flavor.
Make It Your Own: Variations and Add-Ins
- Fresh herbs – Swap or mix the dill with parsley, mint, or chives for a different twist.
- Leafy greens – If you’re not a fan of spinach, you can try arugula for a peppery bite or lettuce.
- Grains – No quinoa? Bulgur, couscous, or even cooked farro work great here too.
- Extras – Add some chickpeas for more protein, orange slices for brightness, or avocado for extra creaminess.
Storing Tips for Freshness and Meal Prep
- Store the Beet Quinoa Salad in an airtight container in the fridge for up to 3 days.
- If you want it to stay fresh even longer – up to 5 days – keep the baby spinach and dressing separate, and mix everything together just before serving. That way, the greens stay crisp and the flavors stay fresh.
Easy Beet and Quinoa Salad – Video Tutorial
Similar recipes
Simple Fermented Beets
5 days
Beets and cucumber salad
1 hour 12 minutes
Beetroot hummus
1 day 50 minutes
Roasted Broccoli and Carrots
30 minutes
Beet quiona salad
Sweet, fresh, and a little crunchy, this beet and quinoa salad combines a delicious mix of flavors and satisfying textures. It comes together in just 20 minutes and is perfect for meal prep.
Equipment
- 1 Small bowl
- 1 Large bowl
- 1 Chopping desk
- 1 Large knife
Ingredients
Salad
- 70 grams quiona
- 100 grams cooked beets
- 100 grams apple
- 50 grams baby spinach
- 15 grams walnuts toasted and chopped
Dressing
- 2 tablespoon olive oil extra virgin
- 2 teaspoon salt
- 2 tablespoon fresh dill
- 1 small lemon juiced
Instructions
Cook quinoa
- Place quinoa in a small pot and cover with plenty of water (about 4x the amount of quinoa).
- Add a teaspoon of salt and bring to a gentle boil.
- Simmer on low for 10 minutes, until the grains are al dente — tender with a tiny white dot in the center. Drain well.
Slice beets and apples
- Cut the apples into small cubes or matchsticks.
- If using raw beets, peel and dice them evenly, then cook as described in the recipe. Pre-cooked beets can be used straight away.
Make quinoa salad dressing
- Chop the dill and add it to a bowl with olive oil, lemon juice, and salt. Mix well and set aside.
Combine all ingredients
- In a large bowl, mix quinoa, beets, apples, and spinach. Add dressing and toss to coat. Top with toasted walnuts before serving.
Notes
- Once boiling, reduce heat and simmer for 10 minutes until quinoa is al dente with a tiny white dot in the center.
- Drain quinoa and let it steam dry for fluffiness.
Nutrition
Calories: 703kcalCarbohydrates: 70gProtein: 15gFat: 43gSaturated Fat: 5gPolyunsaturated Fat: 12gMonounsaturated Fat: 23gSodium: 4752mgPotassium: 1097mgFiber: 11gSugar: 16gVitamin A: 4778IUVitamin C: 22mgCalcium: 120mgIron: 6mg
I love the combination of textures and the sweet and citrusy flavors this Beet quinoa salad has to offer. We make it regularly for ourselves and our friends. If you’ve tried this recipe please give it a rating and a comment – we genuinely love hearing from you!