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.
[[ recipeID=recipe-2m3cgyc4n, title=Beetroot and Quinoa Power Salad ]]
