Beetroot and Quinoa Salad

A simple Beetroot and Quinoa Salad with walnuts, feta and fresh mint tossed with a lemon vinaigarette.

5 from 1 vote

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Course: Dinner, Salads

Cuisine: western

Diet: Vegetarian

Prep Time: 10

Cook Time: 15

Cooling Time: 30

Total Time: 55

Servings: serves

Calories: 301kcal

Cost: $5

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.

RECIPE NOTES & 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.
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.