Beet Quinoa Salad

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Credit: Clemson University's Culinary Nutrition Undergraduate Student Research Group
Chef & Child Ingredient of the Month, October 2010


3 medium red beets*, washed and trimmed (do not peel)
2 medium golden beets, washed and trimmed (do not peel)
2½ cups reduced sodium vegetable broth
1¼ cups dry quinoa, rinsed
1 medium cucumber, diced
1 pint cherry tomatoes, halved
½ cup thinly sliced red onion
Dressing (recipe follows)
½ cup chopped flat-leaf parsley
½ cup chopped cilantro
3 oz. crumbled feta cheese
Lettuce leaves

1/3 cup sherry vinegar
1 T. lemon juice
1 T. extra-virgin olive oil
2 t. Dijon mustard
1 garlic clove, minced
½ t. salt
¼ t. freshly ground
black pepper


1. Preheat oven to 375°F.

2. Wrap beets in foil; bake until extremely tender, about 1 hour. Let cool. Peel; set aside one half of red beet for dressing. Dice remaining beets to ½-inch cubes.

3. Meanwhile, in medium saucepan, bring broth and
quinoa to a boil. Reduce to a simmer; cover. Cook for
15-20 minutes, or until tender and all liquid has been
absorbed. Remove from heat; let stand for 10 minutes.
Transfer to bowl; cover. Refrigerate for 30 minutes.

4. Add cooked beets, cucumber, tomatoes and onion
to cooled quinoa.

5. For dressing, place remaining beet half along with
vinegar, lemon juice, olive oil, mustard, garlic, salt and pepper in blender or food processor; process until smooth.

Pour over quinoa mixture; toss well to combine. Garnish
with parsley, cilantro and cheese. Serve on lettuce leaves.

*This salad is a bright reddish-purple color. For a more neutral color, use all golden beets.


10 - 3/4 cup servings


Chef & Child, Salad, Vegetarian

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