Last year I did a monthly salad series, which forced me to create a new salad recipe every month. The series was so natural to how I eat and I loved creating/sharing those recipes (see all those salad recipes). I figured I would continue the practice this year without even really thinking about it. I was doing pretty well until July and then my cart fell off the track a bit, so we’re back in action (a few months too late) with this beet quinoa salad that’s simple, hearty, and really tasty…
Beet Quinoa Salad
I’m hoping to start making salads again – especially those with whole grains. This golden beet quinoa salad is my recent obsession for dinner side dishes (and leftover lunches), however. I love all the colors and the ease of it all – one pot and the beets cook in with the quinoa. The most amazing part of this beet quinoa salad is that you can change the color of beets. Or you can switch up the type of quinoa for a completely different look. If you want to use red or purple beets, just be ready for the color change. Things will get colorful!
You could easily use a white quinoa to make a red or purple dish. Since these golden beets don’t give off much color, I used tri-color quinoa. I didn’t want it to look like yellow mush after all. You know, because how a dish looks certainly plays a large part in that first bite! I also added in spinach for some extra color. You could use any kind of hearty greens. Rainbow chard and kale are both easy options, but I like the spinach since it’s easy to steam in this one pot situation! If I were to add those other greens, I’d likely saute them in another pan to get all their tasty flavor!
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BEET QUINOA SALAD
If you're looking for a way to enjoy beets besides serving them on their own or atop a salad, you'll love the beet quinoa salad. Steamed beets provide great health benefits, taste great, and provide a wonderful hue to this salad. You can use any type of beet or color of quinoa for a fun way to mix up this easy recipe!
- 2 medium golden beets peeled and chopped (approx. 1 1/2-2 Cups)
- 1 1/2 Cups quinoa tri color used here
- 3 1/4 Cups water
- 4 sprigs thyme
- 1/2 teaspoon salt
- 1 Tablespoon olive oil
- 4 Cups packed baby spinach
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 3/4 teaspoon fresh cracked pepper
- Bring beets, quinoa, water, thyme, salt, and olive oil to boil in large pot. Reduce heat to low. Cover. Simmer 15 minutes. Remove from heat. Add spinach leaves. Return lid. Let sit five minutes.
- Fluff quinoa with fork while combining all ingredients.
- Add olive oil, salt, and fresh pepper.
- Serve warm or cold.
Make this recipe? I'd love to see how it turned out. Tag me @LMinthekitchen on Instagram and use #LMrecipes, so I can see your creation! xo