Beet and Quinoa Salad with Greens and Avocado

I love the juxtaposing textures of crunchy and creamy in this beet and quinoa salad. It is lovely, simple, and the perfect meal after a farmer’s market haul. This can be enjoyed on its own as a satiating salad, or alongside a piece of grilled salmon or roasted chicken.


Beet and Quinoa Salad with Greens and Avocado
Serves 2-4
Adapted from the Sprouted Kitchen

6 beets
1 cup quinoa, cooked and cooled
1 leek, chopped
1 avocado, chopped
a handful of spinach, roughly chopped
a handful of cilantro, roughly chopped
a small handful of roasted, salted almonds, roughly chopped
agave dressing {recipe below}

  1. Preheat the oven to 450 degrees. Rub olive oil over the beets and place them in a tinfoil packet. Put on the bottom rack for about 40 minutes. Remove from the oven & let cool.
  2. When they are cool enough to handle, peel them (the skin comes right off) and dice them.
  3. Meanwhile in a serving bowl add the rest of the ingredients and toss. You can add the beets in, or if you don’t want everything to turn pink, you can add the beets right before serving (sprinkled on top of the salad). But either way, feel free to let the quinoa sit for a while and let the flavors develop before eating.

Agave Cider Dressing

2 TBL extra virgin olive oil
1 TBL agave syrup
2 tsp apple cider vinegar
a super healthy pinch of sea salt & cracked pepper

  1. Whisk together in a small bowl. Makes enough to coat one large salad.

A Note on Perfectly Cooked Quinoa:
Rinse one cup of uncooked quinoa in a mesh sieve (the coating on the outside of quinoa tastes a bit like soap, so rinsing is a necessary step). Add the quinoa to a pot with 1 3/4 cups water or broth and a pinch of salt. Bring to a boil, cover with a lid, reduce the heat to medium low, and continue to cook for 12-14 minutes. Remove from the heat and let it sit for 5 minutes with the cover still on. Fluff with a fork. 


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