Easy Kosher Recipes » Vegetarian » Beet quinoa salad

Beet quinoa salad

Debbi Ezer

Looking for a salad that’s like a full meal, or a great addition to any meal? Quinoa with beet salad is healthy, refreshing and looks great!
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Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour


  • 3 with shell Beets
  • 1 Cup Quinoa
  • 2 Tablespoons Olive Oil
  • From whole lemons Lemon Juice
  • 1 Green Onion
  • Handful Parsley
  • 1/2 Cup Cranberries
  • 3 Tablespoons Pine nuts
  • As Needed Salt
  • As Needed Ground Black Pepper


  • Put the beets in a pot of cold water and bring to a boil.
  • Reduce heat and simmer until you can poke the beets with a knife and it goes through to the other side without any effort.
  • Remove the beets from the water, wait a few minutes to cool and peel them (they should peel easily).
  • Rinse the quinoa.
  • Cook the quinoa in two cups of water with a teaspoon of salt and a tablespoon of oil for 16 minutes (like cooked rice).
  • Transfer to a serving bowl.
  • Scrape the beets on the small side of the grater.
  • Add the scraped beets to the quinoa.
  • Add the olive oil, lemon juice, green onion, parsley, cranberries and pine nuts.
  • Season with salt and pepper to taste.
  • Mix nicely.
  •  Now go and enjoy your salad!
  • It keeps very well in the fridge for a few days. . .

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