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raw beet quinoa salad

Beet Quinoa Salad

Up your main dish salad game with this colorful and easy to make Beet Quinoa Salad! It's the perfect healthy, light meal!
Course Salad
Cuisine American
Keyword main course salad, summer dinner salad
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 303kcal
Author Em Beitel


  • 1/2 cup quinoa
  • 1 cup water
  • 1 1/2 cups beets (coarsely grated)
  • 1/2 cup raisins
  • 1/2 cup parsley (chopped)

For the dressing

  • 1/4 cup olive oil
  • 1/4 cup feta (crumbled)
  • 2 tbsp lemon juice
  • 1/2 tsp ground cumin


  • Put the quinoa and water in a pan and cover with a lid. Bring to the boil and reduce heat to simmer for around 12-15 minutes until all the water has gone and the tendrils of the quinoa bloom.
  • While quinoa is cooking, prepare the rest of the salad - grate the beets, chop the parsley and mix together the dressing ingredients. Try to mash the feta into the dressing to be relatively smooth.
  • Once quinoa is cooked, remove from the heat and add the dressing and beets. Mix through well. Leave to cool a little more before adding raisins and parsley. Serve room temperature or cool. You can add a little more crumbled feta to the salad if you like, as in the pictures above. 



Calories: 303kcal | Carbohydrates: 34g | Protein: 5g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 158mg | Potassium: 476mg | Fiber: 4g | Sugar: 4g | Vitamin A: 690IU | Vitamin C: 16.3mg | Calcium: 80mg | Iron: 2.6mg