This Beetroot and Quinoa Salad is a flavour-packed mix of roasted beetroot, nutty quinoa, crunchy walnuts and creamy feta – perfect for BBQs, family dinners or meal prep. Light yet satisfying and ready in under an hour, it’s healthy eating made delicious. Try serving it with my Pumpkin Frittata or alongside a platter of Hummus Dip and crackers for a crowd-pleasing spread."
This salad is one of those ‘just can’t stop eating it’ dishes. You’ve got sweet, earthy beetroot, fluffy quinoa, crunchy walnuts, fresh mint and creamy feta – all tossed in a zingy lemon dressing. It’s healthy, it’s hearty, and it’s the kind of salad people actually go back for seconds of. Plus, it’s packed with protein, fibre and all the good stuff… so you can totally feel smug while you’re enjoying it!
I love serving this alongside other family favourites like my Zucchini and Sweet Potato Slice or Chicken and Mushroom Vol-au-Vents.
Why You're Going To Love This Recipe
- Vibrant and healthy – packed with fresh, nutrient-rich ingredients.
- Perfect for entertaining – looks gorgeous on a platter and feeds a crowd.
- Make-ahead friendly – great for meal prep or next-day lunches.
- Naturally vegetarian and easily gluten-free – just make sure your quinoa is certified GF.
- Incredible flavour combo – sweet, nutty, tangy, and creamy all in one bowl!
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Salad Ingredients
Packed with colour and flavor, beetroot and quinoa salad requires little preparation, particularly if you use store-bought pre-cooked beetroot.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Beetroot – Store-bought pre-cooked beets save time and are so convenient, but you can also roast your own for extra flavour.
- Soft Feta or Goat Cheese – Choose a creamy, marinated style for the best texture.
Variations
- Gluten-Free Friendly – This salad is naturally GF; just check your quinoa packaging.
- Nut-Free Version – Swap the nuts for sunflower seeds or pumpkin seeds for crunch.
- Add Protein – Toss through chickpeas or shredded chicken to make it a full meal.
- Roast Veggie Twist – Add vegetables such as pumpkin, sweet potato, or carrots for a heartier salad.
- Vegan Option – Swap the feta for a dairy-free alternative or add creamy avocado for richness.
How To Make Beetroot And Quinoa Salad
While the quinoa cooks, prep the rest of your quinoa beet salad – chop the beetroot, toast the nuts, and shake up the vinaigrette – ready to toss together once the quinoa has cooled.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Step 1: Cook the quinoa – Place the rinsed quinoa and water in a saucepan. Bring to a boil, then cover and reduce the heat to a simmer.
- Step 2: Cool the quinoa - Once cooked, remove from heat, cover and set aside for 10 minutes. Transfer to a large bowl and fluff up the quinoa with a fork, then chill in the fridge.
- Step 3: – Prepare salad ingredients – Cut pre-cooked beetroot into bite-sized chunks, and chop walnuts and mint leaves.
- Step 4: Combine the salad base - Mix the beetroot, walnuts and mint through the cooled quinoa (reserving a small amount of walnuts and mint leaves for garnishing).
- Step 5: Make the lemon vinaigrette – Shake lemon juice, olive oil, garlic, Dijon, and honey in a jar until smooth.
- Step 6: Dress and garnish – Toss the salad with the vinaigrette, top with feta, extra mint, and walnuts. Serve immediately or refrigerate.
Recipe Tips
- Rinse quinoa well to remove any bitterness before cooking. Once cooked, it should be fluffy and slightly chewy, not mushy.
- Cool quinoa completely before mixing to prevent the salad from becoming sticky.
- Use pre-cooked beetroot to save time, or roast your own for a deeper flavour.
- Toast walnuts lightly for an extra crunch and flavour boost (optional).
- Dress just before serving if prepping ahead, to keep the salad fresh.
- Storage – keep in an airtight container in the fridge for 2–3 days.
- Not suitable for freezing – quinoa and beetroot change texture once frozen.
Beetroot And Quinoa Salad FAQs
Yes! Assemble the salad without the dressing and add the vinaigrette just before serving for the best texture.
Pre-cooked beetroot from the supermarket is already peeled. If roasting fresh beetroot, peel after cooking, once it has cooled enough to handle.
Yes, you can. If using canned baby beets, choose those canned in water, not vinegar. Often the fresh vegetable section at the supermarket has vacuum sealed packs of pre-cooked beetroot as well.
A marinated soft goat cheese or even ricotta works beautifully if you prefer a milder taste.
More Healthy And Delicious Salad Recipes
Looking for inspiration? These easy and wholesome salads are just as tasty as they are nutritious. Serve as a side dish to BBQs, to feed a crowd, or just for a light and healthy lunch!
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Beetroot and Quinoa Salad
Ingredients
For The Salad
- 200 g (1 cup) quinoa uncooked, rinsed
- 1 ¾ cup water
- 500 g roasted/cooked beetroot approximately 4 medium
- 80 g walnuts roughly chopped
- ½ cup fresh mint roughly chopped
- 80 g soft feta or goat cheese
For The Lemon Vinaigrette
- ¼ cup (60g) fresh lemon juice
- ¼ cup (60g) olive oil
- 1 teaspoon minced garlic or 1 garlic clove, crushed
- 1 tsp Dijon mustard
- 1 teaspoon honey or maple syrup
- salt and pepper to taste
Instructions
- Place the rinsed quinoa and the water into a saucepan. Bring to a boil, then cover with a lid and reduce the heat to a simmer for 15 minutes. Remove the quinoa from the heat and set aside for 10 minutes (with the lid still on). Fluff the quinoa with a fork and place into a large bowl. If using a Thermomix: Place 1000g of water into the Thermomix bowl. Insert the simmering basket and place the rinsed quinoa into the basket. Cook for 18 minutes, 100 degrees, Speed 4. Remove the simmering basket and set aside for 10 minutes before placing into a large bowl and fluffing with a fork.
- Cool the quinoa in the fridge for 20 minutes or until cool to the touch.
- Chop each of the beetroot into approximately 8-10 chunks. Add to the bowl with the quinoa.
- Add the walnuts and mint (reserving a small amount for garnishing) and mix to combine. Set aside while you prepare the lemon vinaigrette.
- Place the lemon vinaigrette ingredients into a small jar. Shake until well combined.
- Pour the lemon vinaigrette over the salad and mix until combined.
- Place the salad into a serving dish or bowl.
- Sprinkle over the soft feta and reserved walnuts and fresh mint.
- Serve immediately or store in the fridge for up to 2 days.
Notes
- Rinse quinoa well to remove any bitterness before cooking. Once cooked, it should be fluffy and slightly chewy, not mushy.
- Cool quinoa completely before mixing to prevent the salad from becoming sticky.
- Beetroot - save time by buying beetroot that has already been cooked and peeled (available in the fruit and vegetable section of the supermarket). Alternatively you could use tinned baby beetroot or roast your own!
- Omit walnuts - for a nut free salad.
- Use a soft feta or goat cheese - choose a creamy and soft (often marinated) feta or goat cheese, rather than a drier, salty type of feta.
- Dress just before serving if prepping ahead, to keep the salad fresh.
- Storage – keep in an airtight container in the fridge for 2–3 days.
- This salad is not suitable to freeze.
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