This beautiful Beetroot Quinoa Salad With Pumpkin and Feta is a bright, vibrant, healthy salad that is great for meal prepping and is a complete meal. Packed with protein, fibre, carbs and healthy fats, this delicious salad is so colourful, it is like eating the rainbow.
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Why make this Beetroot Quinoa Salad?
- Oven-roasted veggies with quinoa, feta, nuts and a delicious lemon mustard dressing make this salad a complete meal - protein, fibre, carbs and good fats.
- Delicious warm or cold.
- Can be prepped ahead and mixed at the time of eating.
- Good for meal prepping.
- Vibrant and colourful - like eating the rainbow.
- Travels well in lunchboxes for school or work.
- Is a great accompaniment for many more high-protein main meals - can also be added in wraps and sandwiches.
Ingredients And Substitutions
Vegetables - Beetroot, pumpkin, red onion make a hearty root vegetable base to bulk up this delicious winter salad. Vegetables are roasted in the oven till they are perfectly tender, sweet and caramelised.
Quinoa - I use a mix of white and red quinoa; this adds more texture and looks very pretty. See how to cook quinoa perfectly every single time.
Walnuts - Toasted walnuts add a wonderful earthiness and crunch to the salad. You can substitute with any of your favourite nuts.
Feta - Salty and creamy, feta cubes add a punchy pop to this beautiful Beetroot Quinoa Salad. You can substitute with goat's cheese or fried halloumi cubes for a lovely variation.
Herbs and Greens - Fresh thyme, parsley and rocket make up the fragrant green component of this salad. You can substitute rocket with baby spinach or mixed salad leaves. Fresh thyme can be substituted with dried thyme.
Beetroot Quinoa Salad Dressing - This is a delicious basic mustard, honey and lemon salad dressing. It is ready in mere minutes and can be stored in the fridge for a few weeks in a lidded, glass jar.
How to make Beetroot Quinoa Salad?
- Make the salad dressing by mixing all ingredients in a jar and shaking vigorously. Store in the fridge until ready to use.
- Cook quinoa and cool to room temperature.
3. Toast the walnuts in a dry pan on medium-low heat, ensuring that they don't burn.
4. Roast beetroot in foil.
5. Roast pumpkin, beetroot and red onion in the oven and cool slightly.
6. Add all ingredients to a large bowl and mix well to finish making the Beetroot Quinoa Salad.
Storage And Serving Suggestions
This Beetroot Quinoa Salad is a great meal prep salad. The vegetables can be roasted and stored in an airtight container in the fridge. The mustard honey lemon dressing can be prepped a few weeks in advance and stored in the fridge in a lidded glass jar. When ready to assemble, add vegetables, dressing and feta along with salad greens and nuts.
Assembled salad will keep fresh in the fridge for up to two days.
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Beetroot Quinoa Salad With Pumpkin And Feta
Print Recipe Rate / CommentIngredients
Honey mustard lemon dressing
- 1 tbsp honey
- 2 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- 2 tsp wholegrain mustard
- 1 garlic clove, minced
- Salt, to taste
- Pepper, to taste
Salad
- 1 beetroot
- 3 cups cubed pumpkin
- 2 red onions, quartered
- 1 cup cooked quinoa
- 1 cup marinated feta cubes
- 1 tbs fresh thyme leaves
- ΒΌ cup chopped parsley
- 2 cups rocket, arugula
- 1 cup walnuts, toasted and chopped
Instructions
- Make the salad dressing by mixing all ingredients in a lidded glass jar. Store in the fridge until ready to use.
- Wash the whole beetroot thoroughly and pat it dry. Place it on a large square of aluminium foil. Drizzle with olive oil and rub it all over it. Sprinkle with salt and pepper. Scrunch and close the foil over the beetroot. Place on a large-lined baking tray. Add pumpkin and onion to the baking tray, sprinkle with salt and pepper and drizzle with olive oil. Place the tray in the oven and roast for 25 minutes.
- Remove the pumpkin and onion from the oven and allow to cool. Place the foil containing the beetroot on a separate small tray and continue roasting for another 15-20 minutes. Once done, remove from the oven and cool completely.
- Trim the ends of the beetroot and peel the skin. Cut into cubes and set aside.
- Add roast veggies, quinoa, feta, parsley, rocket and thyme to a large bowl. Add salad dressing. Toss and mix well. Spoon into a large serving bowl and top with walnuts. Serve immediately.
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