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Close-up of a cold beet quinoa salad showing diced roasted beets, cucumber, red onion, parsley, and quinoa in a wooden bowl under warm lighting.

Cold Beet Quinoa Salad

This Cold Beet Quinoa Salad is fresh, colorful, and full of flavor. It’s packed with protein, fiber, and antioxidants — a perfect gluten-free lunch that keeps you energized.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Course: brunch, dinner, lunch
Cuisine: Mediterranean-Inspired
Calories: 320
Ingredients Method

Ingredients
  

  • 2 medium beets roasted and diced
  • 1 cup quinoa uncooked
  • 1 ½ cups cucumber diced
  • ¼ cup red onion finely sliced
  • ¼ cup fresh parsley chopped
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp Dijon mustard
  • Salt and pepper to taste
  • Optional: ½ cup chickpeas ¼ cup feta cheese, 2 tbsp pistachios

Method
 

  1. Cook the quinoa: Rinse 1 cup of quinoa. Boil it in 2 cups of water for 15 minutes, then fluff and cool.
  2. Roast the beets: Wrap beets in foil and bake at 400°F (200°C) for 35–40 minutes. Peel and dice once cooled.
  3. Mix the dressing: In a small bowl, whisk olive oil, lemon juice, mustard, salt, and pepper.
  4. Combine ingredients: In a large bowl, toss quinoa, beets, cucumber, onion, and parsley.
  5. Add dressing & serve: Pour the dressing over the salad. Mix well and serve chilled or at room temperature.