Candy Striped Beet Quinoa Salad


  • 1 1/2 cups quinoa
  • 3-4 medium candy striped beets, peeled and coarsely chopped, yielding 2 cups
  • 1/4 cup freshly squeezed lemon juice
  • 2 tablespoons avocado oil
  • 1 tablespoon mustard (a basic tangy mustard would work)
  • 1 teaspoon salt
  • 1/3 cup water
  • 1/2 cup chopped scallions or spring onions (about 3-4, roots removed)
  • freshly ground black pepper, to taste, and additional salt, if desired


  • Cook quinoa according to package directions(I used 3 cups of water and cooked for about 15 minutes, allowing an additional 5 minutes for steaming, covered)
  • While the quinoa is cooking, place beets, lemon juice, avocado oil, mustard and 1 teaspoon salt in a food processor
  • Process until beets are chopped finely, streaming in water as you process (if your food processor does not have an opening to allow for that, simply start with a couple of tablespoons of water, and add as needed)
  • Place hot steaming quinoa into a bowl, and pour dressing over the quinoa, stirring to combine.
  • Season with freshly ground black pepper
  • Stir well to combine
  • Allow quinoa mixture to cool
  • Refrigerate until serving
  • Prior to serving, add chopped scallions and stir to combine
  • Taste for seasoning and add salt, pepper or lemon juice
  • Serve on a bed of greens

Source: City Life Eats

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