Quinoa Beet Salad Recipe

Beet, Avocado + Quinoa Salad with Herb Vinaigrette

4.87 from 30 votes

This Quinoa Beet Salad is so simple to whip together, but it’s packed with vitamins, minerals, and sweet, savory flavor. The homemade honey Dijon vinaigrette is delicious, and the chopped veggies have such a nice crunch–it’s one of those deliciously easy recipes that’ll make a great addition to your lunch rotation!

Prep Time10

Cook Time10

Total Time20

Course: Main Course, Salad

Cuisine: American

Keyword: Beet Avocado Quinoa Salad, Quinoa Beet Salad

Servings:

Author: Jessica Randhawa

Ingredients

For the Salad:

½ cup uncooked quinoa cooked according to package instructions
1 cup frozen edamame
4 carrots julienned
8 oz. peeled and cooked beets chopped (I always buy these to save myself loads of time)
6 ounces baby spinach roughly chopped
⅓ cup shelled pistachios
2 avocado cubed

For the Dressing:

¼ cup apple cider vinegar
1 tablespoon cilantro
1 tablespoon mint
2 tablespoon olive oil
3 tablespoon lime juice
2 cloves garlic minced
2 tablespoon honey
1 teaspoon dijon mustard
salt + pepper to taste

US Customary - Metric

Instructions

First, cook the quinoa (if it isn't already cooked). Leftover quinoa works great here, too. When quinoa is cooked, fluff with a fork and set aside to cool.
Cook the edamame- bring a small pot of water to a boil. Once boiling, add a small pinch of salt and frozen edamame. Cook for approximately 5 minutes, or until edamame is just cooked. Drain and set aside to cool.
Prepare remaining salad ingredients (except for the avocado) and place in a large bowl. Add the cooled quinoa and edamame (these need to be cooled otherwise the spinach will wilt and get soggy) and toss everything together.
Prepare the dressing- whisk together all the ingredients until emulsified (or use a small food processor if you have one).
Finally, drizzle vinaigrette over the top of the salad and gently toss to combine. Add cubed avocado and drizzle with fresh lemon or lime juice, if desired.
(note- if you know you will have leftovers, only drizzle the vinaigrette on each individual serving, otherwise leftovers will be soggy. The same applies to the avocado)

Nutrition