Quinoa Beet Salad Recipe

Marinated red beets add rich, vibrant color and hearty nutrients to plain, cooked quinoa.

From “At Home in the Whole Food Kitchen”
March 2015

  • Spice up your grains by turning them into hearty, vibrant salads.
    Photo courtesy Roost Books
  • Amy Chaplin makes whole foods accessible to everyone in “At Home in the Whole Food Kitchen.”
    Cover courtesy Roost Books

Yield: 4 to 6 servings

With her love of whole food and knowledge as a chef, Amy Chaplin’s will inspire you to eat well at every meal. At Home in the Whole Food Kitchen (Roost Books, 2014) is filled with naturally gluten-free, vegetarian recipes that anyone will love. The following recipe for Quinoa Beet Salad makes a great base for a variety of salads.

You can purchase this book from the Mother Earth Living store: At Home in the Whole Food Kitchen.

Here, marinated red beets are tossed with plain cooked quinoa; I love the way they add vibrant, rich color and blood-building nutrients to plain cooked grains and find myself adding them to brown rice and millet too. I have used this beet-stained quinoa base for many different salad variations, adding cooked chickpeas, chopped dill, or parsley and roasting vegetables I have on hand like sliced carrots, sweet potatoes, or other root vegetables and tossing them in too. It’s a terrific make-ahead salad; just bring to room temperature and top with feta, garlic-chili mixture, and beet greens right before serving. Speaking of beet greens, this salad is a great way to use up any you may have left from buying beets by the bunch. If they’re not available, you can use Swiss chard or another dark, leafy green, or simply serve the salad without greens.

Quinoa Beet Salad Recipe


• 2 medium-large red beets (1 pound), leaves reserved
• 2 tablespoons extra virgin olive oil
• 2 tablespoons unpasteurized apple cider vinegar
• 1 tablespoon balsamic vinegar
• 3/4 teaspoon sea salt

• 4 cups cooked quinoa, cooled
• 2 tablespoons extra virgin olive oil, divided
• 4 shallots, sliced
• Sea salt
• 2 fresh red long chilies, thinly sliced
• 4 large garlic cloves, thinly sliced

• Beet greens from 2 bunches beets, large stems trimmed (6 cups packed)
• 6 ounces goat milk feta, drained and crumbled



1. Place the beets in a medium pot and add enough water to cover. Bring to a boil over high heat, cover, reduce heat to low, and simmer for about 40 to 45 minutes, or until tender. Test them by inserting a toothpick or tip of a sharp knife into beet; it should glide in easily.

2. Drain beets and slip off skins under cold, running water.

3. Cut beets in half, thinly slice, and place in a medium bowl. Add olive oil, apple cider vinegar, balsamic vinegar, and salt. Toss gently to combine; set aside.


1. Transfer cooled quinoa to a large bowl and fluff with a fork. Add marinated beets, mixing until completely combined. Set aside.

2. Warm 1 tablespoon olive oil in a medium skillet over medium heat. Add shallots and a pinch of salt; sauté for 6 to 8 minutes or until golden brown. Remove from pan and toss with beets and quinoa. Season with salt to taste, and set aside. Wipe out skillet, and warm remaining 1 tablespoon olive oil over medium heat. Add chilies, garlic, and a pinch of salt. Sauté for 2 minutes or until garlic is golden. Remove from heat, transfer to a small bowl, and set aside.


Place same skillet, retaining any oil residue, over medium heat. Add beet greens and a splash of water; stir until greens begin to wilt. Cover pan, and cook for 1 minute. Remove lid and continue cooking until tender. Remove from heat and set aside.


Spoon quinoa-beet mixture into bowls. Crumble feta over each portion and top with garlic-chili mixture. Garnish with beet greens.

More Whole Food Recipes from Amy Chaplin

Soaked Oats and Chia Recipe
Refreshing Hibiscus Infusion Recipe

From At Home in the Whole Food Kitchen by Amy Chaplin, © 2014 by Amy Chaplin. Photographs  © 2014 by Johnny Miller. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications Inc., Boston, MA.

Subscribe today and save 58%

Subscribe to Mother Earth Living !

Mother Earth LivingWelcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $19.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $24.95.

Facebook Pinterest Instagram YouTube Twitter

Free Product Information Classifieds