Raw Beet & Quinoa Salad Recipe
Raw Beet & Quinoa Salad offers a fresh and nutritious twist on a classic grain salad. It combines the vibrant crunch of raw beets with the tender, nutty texture of cooked quinoa for a refreshing and satisfying dish. This salad is as visually striking as it is flavorful, making it a standout addition to any meal.
Equipment
- Large pot To cook quinoa
- Grater or mandoline To shred raw beets finely
- Large Bowl To mix salad ingredients
- whisk To mix dressing
Ingredients
- 2 raw beets peeled and finely shredded
- 1 cup cooked quinoa cooled completely
- ¼ cup fresh parsley or cilantro chopped
- 2 tablespoons lemon juice freshly squeezed
- 2 tablespoons extra virgin olive oil
- salt and pepper to taste
- ¼ cup optional toasted walnuts or pumpkin seeds for crunch and flavor layer
Instructions
- Rinse quinoa thoroughly to remove bitterness. Boil it in water until fluffy and tender, then cool completely.
- Peel and finely shred raw beets using a grater or mandoline for a tender but crunchy bite and even distribution.
- Whisk fresh lemon juice, extra virgin olive oil, salt, and pepper together to make a simple dressing that enhances flavors.
- Toss shredded beets, cooled quinoa, and chopped fresh herbs (parsley or cilantro) in a large bowl.
- Pour dressing over the mix and toss gently to coat every bite evenly.
- Sprinkle toasted nuts or seeds on top for added crunch and richness. Adjust seasoning with extra salt or lemon if needed.
Notes
- Store the salad in an airtight container once completely cooled to maintain freshness.
- Reheat quinoa portions gently in the microwave, stirring occasionally for even heat.
- Avoid reheating the full salad to keep raw beets crisp; serve cold or at room temperature.
- Freeze cooked quinoa separately in airtight containers up to two months for extended shelf life.
- Add fresh lemon juice or olive oil before serving leftovers to refresh flavors.
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