SUPERFOOD // QUINOA:
This Beet & Quinoa Salad is a feast for the eyes and the body! Earthy roasted beets meet fluffy quinoa, crisp celery, and tangy feta, all tossed in a zesty balsamic vinaigrette and topped with crunchy toasted pumpkin seeds. Every bite bursts with vibrant flavour and nourishing goodness.
Quinoa is a complete plant-based protein, packing all nine essential amino acids your body craves. Plus, it’s loaded with fibre and key minerals like magnesium and iron that fuel your brain, boost energy, and support overall health.
Recipe by Naturally Nora
Beet & Quinoa Salad
10 mins
25 mins
3
Ingredients
- 3 Beet (medium, peeled)
- 1/2 cup Quinoa (dry, rinsed)
- 3 tbsp Balsamic Vinaigrette
- 3 stalks Celery (chopped, with leaves)
- 2 stalks Green Onion (sliced)
- Sea Salt & Black Pepper (to taste)
- 1/4 cup Feta Cheese (crumbled)
- 1/4 cup Pumpkin Seeds (toasted)
Instructions
- 1 Add the beets to a large pot. Fill with water and bring to a boil. Cook for 25 minutes or until soft. Rinse in cold water before chopping.
- 2 Meanwhile, cook the quinoa according to the package directions.
- 3 In a bowl, add the vinaigrette, celery, and green onions. Season with salt and pepper.
- 4 Add the beets and quinoa to the bowl and gently mix to coat.
- 5 Divide into bowls. Garnish with feta cheese and pumpkin seeds. Enjoy!
