Quinoa Salad With Beetroot And Spinach Recipe

Name: Quinoa Salad With Beetroot And Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup quinoa, uncooked; 1 medium sized beetroot, sliced; 2 small onions, sliced; 2 cups of chopped up spinach, skip chopping if using baby spinach; goat cheese (to mix in the salad and sprinkle on top); handful of toasted walnuts; olive oil (for grilling); 1 tbs extra virgin olive oil; 1/4 cup balsamic vinegar; 4 tsp sugar; salt

Servings: persons

1 cup quinoa, uncooked
1 medium sized beetroot, sliced
2 small onions, sliced
2 cups of chopped up spinach, skip chopping if using baby spinach
goat cheese (to mix in the salad and sprinkle on top)
handful of toasted walnuts
olive oil (for grilling)
1 tbs extra virgin olive oil
1/4 cup balsamic vinegar
4 tsp sugar
salt

1
In a saucepan mix balsamic vinegar and sugar and heat on low till the sugar dissolves completely and the vinegar becomes a little thick. Cool and keep aside.
2
Cook quinoa as per instruction on the box (add some salt and a few drops of olive oil while its cooking). Roast/ grill onions and beetroot (in separate batches) in some olive oil, when they start turning tender add a tablespoon of balsamic vinegar to each. Cook for another 4 to 5 minutes and then remove from the heat. You can also cook them in the oven (just toss emm with olive oil and balsamic vinegar, and cook in the oven on 350 F for about 15 min).
3
In a big salad bowl mix in all the ingredients (quinoa, spinach, beetroot, onions) plus a little more than half of the goat cheese. Toss with 2 tbs of sweet balsamic vinegar and extra virgin olive oil, salt and toasted walnuts. Sprinkle some goat cheese on the top before serving. Tastes best at room temperature.

259

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup quinoa, uncooked, 1 medium sized beetroot, sliced, 2 small onions, sliced, 2 cups of chopped up spinach, skip chopping if using baby spinach, and more.

Yes, Quinoa Salad With Beetroot And Spinach falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Quinoa Salad With Beetroot And Spinach

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions