Cooked quinoa has a pleasant light, fluffy texture, making it an ideal alternative in most dishes to less nutrient-rich ingredients. Full of fiber, protein, vitamins, and minerals, quinoa is packed with nutrition—and with fewer calories than a similar amount of white rice. In this quinoa beet salad recipe, the slightly nutty flavor of quinoa pairs well with the earthiness of the beets and the nuttiness of the chickpeas.
This recipe includes ingredients that all have some impressive health benefits. Beets can help lower blood pressure. Quinoa is high in both fiber and protein. Regularly eating legumes such as chickpeas may help you lose more weight. Compounds in lemons have been shown to help support heart health and improve absorption of iron in plant foods. Feta is just yummy. ?
Prep time: 10 minutes
Cook time: N/A
2 cups cooked quinoa
7 oz feta cheese, cubed
2 medium beets, cooked and cubed
1 cup canned chickpeas, drained
1 lemon, zest, and juice
2 TBSP olive oil
Salt and pepper
- Combine the cooked quinoa, feta cheese, beets, and chickpeas in a medium-size bowl. Drizzle with olive oil, lemon juice and add in the finely grated lemon zest.
- Season to taste with salt and pepper and mix well to combine.
- Divide the quinoa beet salad between four plates and serve immediately.
Try roasting the beets. Simply trim them and give them a good scrub to clean. Place in a shallow baking dish and drizzle with a little olive oil and a sprinkle of salt and pepper. Cover the dish with foil. Bake in the oven for 40 to 60 minutes at 425°F. Once done, let them cool a bit, then cut into cubes.
Using red quinoa can add a fun pop of color to this dish. It’s also particularly rich in flavonoids and polyphenols. You can also try yellow, red-violet, or black quinoa. A tri-color blend can also create a fun looking final dish.
Change up the flavor profile of this quinoa beet salad a bit by adding in a bit of cut-up orange and spicy arugula.
Nutrition Facts (per serving)
Total Fat: 26g
Total Carbs: 93g