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Roasted Beet Quinoa Salad

by Natures Garden | Other recipes by this author

Similar to grains such as rice and barley, quinoa has a mild flavor that pairs well with stronger tastes. Mixing the cooked seeds with fresh vegetables and herbs and lightly dressing the ingredients creates a dish equally satisfying as a side or entrée. Mix and match herbs, cheese and nuts to suit your taste. 

  • 3 cups cooked quinoa
  • 6 Coke Farm beets, roasted
  • ¼ cup honey
  • 1½ cups orange juice
  • Juice of 1 Sundance Natural Foods lemon
  • ½ cup fruity olive oil
  • ½ cup chopped Sweetwater Growers basil OR Florida cilantro
  • ½ cup chopped Coke Farm flat leaf parsley
  • 6 minced green onions OR 3 minced shallots
  • 1to 2 pkgs Organic Girl mixed salad greens
  • 1 cup crumbled Capra Gia Persian Style feta cheese, optional 
  • 1 cup toasted walnuts or almonds, roughly chopped

Prep Time: 40min    Cook Time: 150min    Level: Easy


  • 3.00 cup Quinoa - Pearl
  • 6.00 ea Beets - Red (loose)
  • 0.00 cup Honey - Local
  • 2.00 cup Orange Juice - Pulp Free
  • 1.00 ea Lemons - Meyer
  • 1.00 cup Olive Oil - Chef's Blend
  • 1.00 cup Basil - Thai
  • 6.00 ea Onions - Green Scallion
  • 2.00 ea Salad Greens - Encore Mix
  • 1.00 cup Feta - Persian Style
  • 1.00 cup Almonds - Raw Shelled


  1. Prepare the quinoa per package directions. Set aside.

  2. Combine orange juice, lemon juice and honey. Mix until well incorporated.

  3. Cut roasted beets into 1- to 2-inch dice. Put in a non-corrosive container and add juice-honey mixture. Let sit for a minimum of 1 hour at room temperature.

  4. Combine fresh herbs, green onions or shallots, cooked quinoa and olive oil. Gently mix in the beets and their liquid. Refrigerate for 60 to 90 minutes to let flavors marry.

  5. Serve on a bed of salad greens. Garnish with crumbled feta and nuts. Serve immediately.

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