Name: Quinoa Salad With Beets And Avocado
Prep time: 8 min
Cook time: 15 min
Total time: 23 min
Ingredients: 2 beets (3 cups cooked and chopped); 1 cup quinoa; 1 avocado diced; 5-6 mint leaves chopped; 1 tbsp lemon juice; 2 tbsp olive oil; salt to taste; 1/4 tsp black pepper powder; 3 tsp sriracha sauce; pinch of oregano; 1 tbsp maple syrup (or 2 tsp brown sugar)

↓ Jump to Recipe

Here's to healthy eating in summer, with this wholesome quinoa salad with beets for the entire family!

Quinoa salad recipes are not uncommon, but what makes this quinoa salad recipe great is that it has several taste boosters like beets and avocadoes.

Head shot of plate with quinoa salad with beets and avocado.

Would you like to save this?

We'll email this post to you, so you can come back to it later!

Its simple, sumptuous, and nutritious food for the whole family.

With a healthy serving of protein from avocadoes and quinoa, this beet quinoa salad brings a complete meal to your table without spending much time in the kitchen.

This recipe is inspired by the sorghum salad that I recently shared.

Being a big fan of quinoa, I had to try something like this to add to the collection of healthy recipes like quinoa soup, lemon quinoa, mushroom quinoa, and Indian-style vegetable quinoa.

I hope you all like this simple quinoa and beet salad.

Jump to:

Why this recipe works
Ingredients note
Instructions
Substitutions
Storage
Top tip
You might also like
📖 Recipe
Comments

Why this recipe works

Beets are a great source of fiber, potassium, and vitamin C, while avocado provides healthy fats and minerals like magnesium and potassium.

It's a perfect salad that's good all year round!

Beets and avocado are a perfect match! The sweetness of the beets pairs perfectly with the creaminess of the avocado.

Beets have anti-inflammatory properties! A combination of betalains and nitrates from beets makes them a great choice for people with rheumatoid arthritis or fibromyalgia.

This salad is simple to make but also packed with flavor and nutrients.

The recipe is 100% vegan. The salad is great tasting without goat cheese or feta cheese.

Quinoa is a great grain to use in salads because it's light and fluffy but also has a lot of protein.

It's a great addition to your next potluck or party; watch it disappear fast!

If you are a beet lover like me, check out some of my other great recipes for beet cutlets or beetroot chutney.

Ingredients note

A table is with quinoa and beets salad ingredients.

Quinoa: Use white, black, or red quinoa for this recipe. The choice of quinoa makes no difference for this salad.
Beets: I used steamed beets in this recipe, but you can also use roasted or raw beets. If you don't prefer a bright red salad, you could go with golden beets instead of red beets.
Avocado: Be sure to use ripe avocado, so it's nice and creamy.
Mint leaves: I love the flavor of mint in this salad, but you can also use cilantro or parsley. A few chopped beet greens are also a good addition. Be sure to clean the greens before you add them to the salad.

See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.

Instructions

Cook the beets and quinoa separately over medium heat with an instant pot or stovetop.

I chose an instant pot pressure cooker to cook beets and quinoa.

Instant pot method: Cook the beets in an instant pot with one cup of water for 15 minutes.

Once the beets are cooked, allow them to cool before peeling and chopping into bite-sized pieces.

Cook quinoa in an instant pot with 1 ½ cups of water for three minutes.

Allow the quinoa to cool before adding it to the salad.

Stovetop method: Boil the beets in water for 20 - 30 minutes. Allow them to cool before peeling and chopping into bite-sized pieces.

Cook quinoa in a pot with two cups of water. Cover pot and simmer until quinoa absorbs all the water and is tender for about 15 to 20 minutes. If the quinoa still looks wet, continue to cook, checking every 5 minutes.

Allow the quinoa to cool before adding it to the salad.

Prepare dressings

I used a simple combination of olive oil, lemon juice, black pepper, sriracha sauce, maple syrup, a pinch of oregano, and salt for the dressing.

Whisk all of the ingredients together in a small bowl and set aside.

Assemble salad

A large bowl is with cooked quinoa, beets and avocado.

Bring the cooked quinoa, beets, and chopped avocados to a large bowl.

Add mint leaves and prepared salad dressings.

Toss everything together to get an even mix.

A large bowl is with quinoa and beet salad on the table.

Season with salt and pepper to taste.

Serve immediately or store in the refrigerator in an air-tight container for later. Enjoy!

Substitutions

If you don't have quinoa, you can use other grains like sorghum, millet, or rice.

I love the sweetness of steamed beets added to this salad, but you can also use roasted beets or raw beets.

Add a pinch of cayenne pepper to the dressing for a bit of heat.

Storage

This salad can be stored in the fridge for up to four days.

Serve them cold on hot summer days.

Top tip

Make sure to use ripe avocado, so it's nice and creamy.

Other subtle variations you can try are adding a little bit of orange zest to the dressing mix or adding roasted pine nuts or sesame seeds to the salad.

Add Sriracha sauce to the dressing for a bit of heat.

Rinse the quinoa before cooking to remove the bitterness.