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
- 1/2 cup sweet yellow corn
- 1/4 of a red onion
Dressing
- 1-2 lemon juices
- 2-3 tablespoons extra virgin olive oil
- 1/2 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.