Quinoa and Beetroot Salad Recipe at The Little Shop of Olive Oils

Quinoa Beetroot Salad


For the Salad:

  • 1 cup quinoa
  • 1 cup brown rice
  • 2 cooked beetroot (steamed or roasted), diced
  • 2 oranges, peeled and segmented
  • 1/2 red onion sliced thin
  • 2 cups wild rocket (arugula)
  • 1/2 cup crumbled goat cheese (feta)
  • 1/2 cup walnuts, toasted and roughly chopped

For the Dressing:


  • Rinse the quinoa thoroughly in a fine-mesh strainer.
  • In a medium saucepan, combine the rinsed quinoa and brown rice with 3 cups of water.
  • Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa and rice are tender and the water is absorbed.
  • Remove from heat, fluff with a fork, and let it cool to room temperature.
  • In a small bowl, whisk together the extra-virgin olive oil, fresh orange juice, balsamic vinegar, honey, salt, and black pepper. Set aside.
  • In a large salad bowl, combine the cooked quinoa and brown rice mixture, diced cooked beetroot, red onion, orange segments, and wild rocket (arugula).
  • Sprinkle the crumbled goat cheese (feta) and toasted walnuts over the salad.
  • Drizzle the dressing over the salad ingredients.
  • Gently toss all the ingredients together until everything is well combined and coated with the dressing.
  • You can serve the salad immediately or refrigerate it for a couple of hours to let the flavors meld.
  • Garnish with extra goat cheese and walnuts if desired before serving.
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