A beet quinoa salad with red cabbage is a vibrant, nutrient-packed dish that combines earthy beets, fluffy quinoa, and crunchy red cabbage for a perfect blend of textures and flavors.
This salad is not only visually stunning with its rich colors but also loaded with antioxidants, fiber, and protein, making it a great choice for a light yet satisfying meal.
With the addition of a tangy dressing—it balances the natural sweetness of the beets and the mild bitterness of the cabbage. Ideal for meal prepping or a colorful main course, this salad delivers both freshness and nourishment in every bite.
That sounds like a delicious and vibrant salad! The combination of red cabbage, beets, red onions, and corn adds crunch, sweetness, and depth, while quinoa soaks up all the tangy lemon and rich olive oil beautifully. A little extra lemon really does make the flavors pop! Do you add any herbs or spices to round it out, or do you prefer to keep it simple?
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Why You'll Love This Recipe
- Nourishing & Light – Packed with protein-rich quinoa, fiber-filled beets, and heart-healthy nuts, it's a balanced, wholesome meal.
- Fresh & Flavorful – The earthy sweetness of roasted beets pairs beautifully with the nutty quinoa and crunchy red cabbage.
- Easy to Make – Simple steps, minimal effort, and great for meal prep—just roast the beets ahead of time!
- Enjoy it as a main dish, side salad, or even add chickpeas or grilled chicken for extra protein.
Equipment
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- Cutting Board - This is for chopping fresh vegetables.
- Knife - To use for cutting the vegetables.
- Large Bowl - For mixing and serving all salad ingredients.
Ingredients
- Red Cabbage: A crunchy, vibrant vegetable with a slightly peppery flavor, rich in antioxidants and perfect for adding color to salads.
- Beets: Naturally sweet and earthy, beets bring a deep, rich flavor and a boost of nutrients like folate and iron to your salad.
- Corn: Sweet and juicy, corn adds a delightful pop of flavor and texture, balancing out savory and tangy salad ingredients.
- Red Onions - I like to use red onions in this recipe, they pair well with the rest of the ingredients.
- Quinoa - It is a nutrient-dense seed often used as a grain, known for its fluffy texture, nutty flavor, and high protein content, making it a staple in healthy, gluten-free diets.
Instructions on how to oven-roast beets
Preheat the oven to 350°F (180°C). Trim the leafy tops, leaving about an inch of the stems to prevent bleeding. Wash them thoroughly but do not peel. Place each beet on a piece of aluminum foil, and wrap them individually.
Place the wrapped beets on a baking sheet and roast for 40–60 minutes, depending on their size. They’re done when a fork slides in easily.
Let them cool slightly, then rub off the skins with a paper towel or your hands. (Wear gloves to avoid staining.) Cut them into slices, cubes, or wedges and use them in salads or as a side dish.
Variations and Substitutions
- Add leafy greens - arugula or mixed greens, try baby spinach, kale, romaine, or butter lettuce for a different texture and flavor.
- Swap quinoa for farro, bulgur, or couscous for a more filling salad.
- For a crunch texture add toasted almonds, walnuts, pine nuts, or sunflower seeds
- Add grilled chicken or chickpeas for a protein option
Storage and Pro Tips
- Store in an airtight container in the fridge for up to 2 days. Keep the dressing in a separate jar for freshness.
- Don't pour all the dressing at once; instead, add it gradually and adjust to taste.
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More Delicious Salads
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Beet Quinoa Salad
- Prep Time: 10
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 2 1x
- Category: Salad
- Diet: Gluten Free
Description
A beet quinoa salad with red cabbage is a vibrant, nutrient-packed dish that combines earthy beets, fluffy quinoa, and crunchy red cabbage for a perfect blend of textures and flavors.
This salad is not only visually stunning with its rich colors but also loaded with antioxidants, fiber, and protein, making it a great choice for a light yet satisfying meal.
Ingredients
Salad
- 1 cup cooked quinoa
- 1 large beet or 2 small ones
- 8 ounces of shredded red cabbage
- ½ cup sweet yellow corn
- ¼ of a red onion
Dressing
- 1-2 lemon juices
- 2-3 tablespoons extra virgin olive oil
- ½ teaspoon sea salt (adjust to taste)
Instructions
- Cook the quinoa: Rinse ½ cup of uncooked quinoa and place it in a pot with 1 cup of water. Bring to a boil, then cover and reduce the heat to low. Let it simmer for about 10–15 minutes until the water is absorbed.
- Roast the beets: Trim the stems from both ends, wash the beets thoroughly, and wrap them in foil. Place them on a baking sheet and bake in a preheated 350°F oven (or toaster oven) for 1 to 1.5 hours until tender.
- Once the beets have cooled, rinse them under running water to remove the skin, then chop them into small cubes.
- Assemble the salad: In a large bowl, combine the chopped beets, shredded red cabbage, corn, and onions. Drizzle with olive oil and lemon juice, season with salt, and mix well.
Notes
- Store in an airtight container in the fridge for up to 2 days. Keep the dressing in a separate jar for freshness.
- Don't pour all the dressing at once; instead, add it gradually and adjust to taste.
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