Quinoa Beet Salad Recipe

Quinoa beet salad
Quinoa is called one of the world’s most popular superfoods. It is high in protein, fiber and minerals, amongst many other factors. This ingredient is easy to manipulate and can be transformed into many different dishes. Read on for a delicious Quinoa Beet Salad that is a great addition to any meal!

Quinoa Beet Salad

Can’t get enough quinoa? Check out this recipe book for all the quinoa recipes your heart desires!

Quinoa Beet Salad Ingredients

  • 2 cups of quinoa, cooked according to package directions
  • 3 large beets
  • 1 large bunch of greens, washed, trimmed and roughly chopped
  • 1-2 garlic cloves, roughly chopped
  • Olive oil
  • 3 Tablespoons of Feta, crumbled
  • Salt, to taste
  • Pepper, to taste

Quinoa Beet Salad Directions

How to prepare Quinoa:

  1. Measure quinoa and place in a saucepan with a glug of oil and a large pinch of salt.
  2. Sauté over medium heat until lightly toasted.
  3. Add water per package directions, cover and bring to a boil.
  4. Once the water is boiling, turn heat to low and keep covered until water is absorbed, about 15 minutes.
  5. Fluff with a fork and leave uncovered until beets and greens are done.

 How to prepare salad:

  1. In the meantime, prepare vegetables. Scrub and peel beets. Roughly chop as desired.
  2. Heat a heavy bottomed skillet over medium heat.
  3. Once beets are ready, drizzle a liberal amount of oil in the pan and sauté beets, tossing as needed for even cooking. Season with salt and pepper, to taste.
  4. In the meantime, submerge greens in water to remove excess grit.
  5. If using kale, remove leaves from center stem and tear into bite-sized pieces.
  6. Once beets are tender, remove from pan and place in a large bowl.
  7. Add more oil to the pan and sauté greens for 1 minute.
  8. Add garlic and cook until greens are just wilted and garlic is fragrant.
  9. Add to the beets. Toss with quinoa, a drizzle of extra virgin olive oil, and a squeeze of lemon juice.
  10. Taste for seasoning and add salt and pepper if desired.
  11. Crumble feta over the top to serve. Enjoy!

About Loni & Leah:

Quinoa Beet SaladClick here for more recipes by Loni and Leah!

Loni has a culinary certificate from the Cambridge School of Culinary Arts, as well as a B.S. in Nutrition from Boston University. When she isn’t cooking with Leah, she is changing the lives of young cooks at Future Chefs and Beaver Country Day Camp.

Leah is a graduate student of Boston University, working on her M.S. in Dietetics with the Dietetic Internship. In addition to training for the Boston Marathon, she is also teaching fitness classes at the Cambridge Athletic Club.

Quinoa Beet Salad

How did Loni and Leah meet?  Loni and Leah volunteered together in a six-week Cooking Matters class. They connected right away over delicious food and pink wine. They currently teach a series of healthy cooking classes at the Boston Center for Adult Education, which have been featured in the Boston Globe’s “Weekend to Do List.” You can find their recipes on the Boston Center for Adult Education’s blog and in the American Dietetic Association’s Eat Right Newsletter.

Want more in Cambridge? You can catch us at the Boston Center for Adult Education all year long!

Be sure to follow us on Twitter:
Leah @leahelspeth
Loni @lalaloni