Quinoa salad with beetroot
4 servings
30 minutes
Quinoa and beet salad is a vibrant and nutritious dish inspired by American cuisine. Quinoa, known for its delicate nutty texture, pairs with the rich sweetness of roasted beets, crunchy walnuts, and fresh salad greens. The refined flavor is complemented by a tangy dressing of apple cider vinegar, Dijon mustard, and olive oil, while crumbled blue cheese adds creaminess and depth. This salad not only delights with its flavor contrasts but is also a source of nutrients—rich in protein, fiber, and antioxidants. Perfect as a light lunch or dinner and also great as a side dish to main courses.
1
Rinse quinoa in cold water. Boil salted water in a saucepan and cook the grain for about 15 minutes until softened. Then remove from heat and let cool.
- Quinoa: 1 glass
- Water: 2 glasss
2
Transfer the cooled grain to a wide salad bowl. Mix with herbs, beets, nuts, and red onion until the ingredients are evenly distributed.
- Mixed salad leaves: 280 g
- Beetroot: 450 g
- Walnuts: 65 g
- Red onion: 1 head
3
In a separate bowl, prepare the salad dressing. Mix vinegar, mustard, and olive oil for this. Dress the salad and mix again. Season with salt and pepper to taste and garnish with pieces of blue cheese.
- Apple cider vinegar: 2 tablespoons
- Dijon mustard: 1 teaspoon
- Olive oil: 0.3 glass
- Salt: to taste
- Ground black pepper: to taste
- Blue cheese: 50 g
