Beetroot and Quinoa Power Salad

Beetroot and Quinoa Power Salad

If you’re looking for a wholesome, satisfying salad that brings together vibrant flavors and nourishing ingredients, this Beetroot and Quinoa Power Salad is a perfect choice. Begin by gathering all your ingredients. You’ll need fresh, organic beetroot, quinoa, walnuts, baby rocket leaves, creamy feta, and some simple, yet flavorful seasonings to bring everything together.

Start with the beetroot: rinse and trim the ends, then place the beets in a steamer or a colander set over a saucepan with a couple of inches of simmering water. Steam the beets for about 20 minutes, or until they’re tender enough to pierce with a knife. Set them aside to cool while you prepare the quinoa.

Rinse the quinoa under cold water to remove any bitterness, then add it to a saucepan with two cups of water. Cover and bring it to a boil, then reduce the heat and let it simmer for about 12 to 15 minutes, or until all the water is absorbed. Once cooked, drain any excess water and fluff the quinoa with a fork, then transfer it to a bowl to cool.

While the beetroot and quinoa are cooking, turn your attention to the walnuts. In a small pan, heat a teaspoon of olive oil over medium heat. Add the walnuts and sprinkle with Chinese five-spice powder, tossing to coat the nuts in the fragrant spice. Let them cook for a couple of minutes until they turn golden and fragrant, then transfer them to a plate lined with a paper towel to absorb any excess oil.

Now it’s time to prep the fresh ingredients. Thinly slice half a red onion, peel and slice a ripe avocado, and chop a few sprigs of fresh mint. Once the beetroot has cooled, use a vegetable peeler to remove the skins, then cut each beet into halves and slice each half into wedges.

Assemble the salad by gently mixing the baby rocket leaves into the cooled quinoa. Arrange the beetroot wedges and avocado slices on top, followed by a sprinkling of the spiced walnuts, crumbled feta, sunflower seeds, and chopped mint.

For the finishing touch, whisk together extra virgin olive oil, balsamic vinegar, minced garlic, and a pinch of salt and pepper in a small bowl. Drizzle this dressing over the salad, toss lightly to coat, and you’re ready to serve.

This Beetroot and Quinoa Power Salad isn’t just a meal—it’s a vibrant, healthful experience. The earthy sweetness of the beetroot, the creamy avocado, the spiced walnuts, and the tangy balsamic dressing all come together to create a dish that’s as nourishing as it is delicious. Enjoy every bite, knowing you’re feeding your body with natural goodness that supports your health from the inside out.

 

Beetroot and Quinoa Power Salad

This vibrant Beetroot and Quinoa Power Salad combines nutrient-rich ingredients for a satisfying, wholesome meal. Beets, known for their natural laxative properties, support digestive health with fiber and betalains that gently stimulate the colon. Paired with quinoa, walnuts, and creamy feta, this salad is packed with flavor, texture, and health benefits.

Servings: 2

Keywords:

  • Prep Time: 20 mins

Ingredients

Instructions

Ingredients

  • 2 Medium Sized Beetroots
  • 1 Cup Quinoa
  • 2 Tbsp Olive Oil
  • 4 Large Cloves Garlic, Peeled and Thinly Sliced
  • 2 Cups Shiitake and Baby Bella Mushrooms, sliced
  • 2 Cups Low-sodium Organic Vegetable Stock (or Water)
  • ¼ Tsp Turmeric
  • Tbsp Fresh Lemon Juice (start with less and add more to taste)
  • ¼ Tsp Himalayan Salt (adjust to taste)

Instructions

  1. Prepare the Beetroot: Wash and trim the ends off the beets. Place them in a steamer or a colander set over a saucepan with about 2 inches of simmering water. Steam for approximately 20 minutes, or until the beets are tender when pierced with a knife. Remove and set aside to cool.
  2. Cook the Quinoa: Rinse the quinoa thoroughly under cold water to remove any bitterness. Place it in a saucepan with 2 cups of water. Cover, bring to a boil, then reduce to a simmer for about 12–15 minutes, until all water is absorbed. Drain any excess water and fluff with a fork. Transfer the quinoa to a large bowl to cool slightly.
  3. Prepare the Walnuts: Heat 1 teaspoon of olive oil in a small pan over medium heat. Add the walnuts and sprinkle with CHINESE FIVE-SPICE POWDER, stirring to coat. Cook for 2–3 minutes until golden brown and fragrant. Transfer the walnuts to a plate lined with a paper towel to absorb excess oil.
  4. Prepare the Vegetables: While the beets and quinoa are cooling, thinly slice the red onion, peel and slice the avocado, and chop the fresh mint.
  5. Peel and Slice the Beetroot: Once the beets are cool, peel off the skins using a vegetable peeler. Cut each beet into halves, then slice each half into wedges.
  6. Assemble the Salad: Add the arugula to the quinoa, tossing gently to combine. Arrange the beetroot wedges and avocado slices over the salad. Scatter the spiced walnuts, cubed feta, sunflower seeds, and chopped mint over the top.
  7. Dress and Serve: In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, salt, and pepper. Drizzle over the salad just before serving, and toss lightly to coat.

Notes

Optional: For a heartier meal, add rice noodles to the soup for extra texture and flavor.



Bok choy is a phytonutrient-rich vegetable with antioxidant and anti-inflammatory properties that may reduce the risk of bladder, gastric, colorectal and endometrial cancers. A meta-analysis and review of research in the journal Food Chemistry found that eating 100 grams of cruciferous vegetables, such as bok choy, every day was associated with a 10% reduction in the risk of death from any cause. (100 grams of cooked bok choy is a little more than a half-cup.)


Beets are a wonderful, natural laxative.


Beets can be a helpful dietary aid for relieving constipation due to their high fiber content and natural laxative properties


Beets are a good source of both soluble and insoluble fiber, which adds bulk to stools and stimulates the digestive tract.  


 

Laxative Properties: 


Beets contain betalains, pigments that have a mild laxative effect. They help to relax the muscles of the colon, making it easier to pass stools 


They contain vitamins and minerals, such as potassium, magnesium, and vitamin C, which are essential for overall gut health.

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