Quinoa and Marinated Beet Salad with Classic Vinaigrette

Quinoa and Marinated Beet Salad with Classic Vinaigrette is the kind of dish that quietly steals the show. Light yet layered, it belongs on summer tables — where the food is easy, the flavours bold, and the colours worth gathering around.

The beets — slow-roasted, then soaked in a sharp vinaigrette — are the soul of this salad. Earthy, tender, and tinged with brightness, they lend depth and contrast to every bite. I’ve always had a soft spot for beetroot — but marinated like this, it becomes something more: sweet, sharp, and quietly unforgettable.

Tossed with fluffy quinoa, crisp green apple, peppery watercress, and a good handful of herbs, this salad balances soft and crunchy, sweet and sharp, fresh and filling. It’s the sort of dish that feels generous without trying too hard.

Make it ahead, take it outdoors, or pile it high next to grilled flatbreads and labneh. However you serve it, it never sticks around for long.

What is Quinoa??

Quinoa (pronounced keen-wah) is often grouped with grains, but it’s actually a seed. It’s been grown for thousands of years in South America, and today, it’s become one of those ingredients that shows up almost everywhere — grain bowls, salads, soups, even baking.

It’s naturally gluten-free, high in protein, and cooks quickly, which makes it easy to fold into meals when you want something light but still filling. The texture is soft but not mushy, with a slight bite and a mild, nutty flavour that works well with just about anything — from roasted vegetables and herbs to sharp dressings and creamy sauces.

There are a few different kinds — white, red, black, and tricolour — but they all cook the same way. Quinoa doesn’t try to be the star of the plate. It’s just quietly reliable — and that’s what makes it so useful.

How to Cook Quinoa

The key to good quinoa is texture — soft, but still holding its shape. Not clumpy, not wet. Just right. And that comes down to getting the ratio right and letting it rest.

Use 1 cup quinoa to 1¾ cups water or vegetable stock. Rinse the quinoa first — it removes any bitterness and helps the grains stay separate. Then combine it with the liquid in a saucepan and bring it to a boil. Lower the heat and simmer uncovered for about 15 minutes, until most of the liquid is gone. Turn off the heat, cover the pot, and let it sit for 10 minutes. Don’t skip this part — it’s what gives you that light, fluffy finish. Once it’s rested, fluff with a fork. That’s it.

If you’re using it as a base, a drizzle of olive oil, a squeeze of lemon, and a little salt is usually all it needs. Or just leave it plain and let the rest of the dish do the work.

Helpful Tips and Tricks to Make Quinoa And Marinated Beet Salad :

• Always rinse your quinoa, especially if the package doesn’t say “pre-rinsed.” It has a natural coating called saponin, which can leave a bitter taste if not washed off.
• The texture matters. Quinoa should be light and fluffy, not mushy. Stick to the ratio and resting time — it makes all the difference.
• Add flavour upfront. I usually stir in a teaspoon of bouillon powder or stock concentrate while it cooks. It gives the quinoa a bit more depth, especially if it’s going into a salad.
• Leftovers keep well. Cooked quinoa stores nicely in the fridge for 3–4 days. Let it cool before sealing it in an airtight container.
• For the beets: They’re done when a sharp knife slides in easily. If they still feel firm in the centre, give them a few more minutes.
• Want more on the beetroot? Head over to our marinated beetroot salad recipe — that’s where they really get to shine.

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Quinoa and Beetroot Salad

Serves: 4 Prep Time: 15 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 5 voted )

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Ingredients

For the Marinated beetroot:

• 250 grams beetroot
• 1 tbsp extra virgin olive oil
• 1/2 small red onion, thinly sliced
• 1 clove garlic, minced
• 1/8 cup white balsamic vinegar
• 1/2 tsp maple syrup
• 1 sprig dill
• 1/4 tsp sea salt crystals
• 1/8 tsp black pepper
• 1/2 tbsp parsley, roughly torn

For the Salad:

• 1/2 cup quinoa
• 1 cup watercress
• 1 Granny Smith apple, diced
• 1/4 cup parsley, finely chopped
• 2 tsp white balsamic vinegar
• 1 tbsp extra virgin olive oil
• Salt and pepper to taste

method

1. Separate the beetroot from the stems and leaves. Rinse them well making sure that you remove all the dirt.
2. Place the beets in a double boiler fitted with a steaming pot. Bring the water beneath to a boil and simmer for 35-40 minutes, until the beetroots are tender. Remove from the heat and cool.
3. In the meantime, in a small bowl add the oil, sliced onions, minced garlic, white balsamic vinegar, maple syrup salt and pepper. Mix well and keep aside.
4. Peel the beets, they should easily peel. If not, use a vegetable peeler.
5. Cut them into quarters and put them in a large bowl. Add the balsamic vinegar mix and dill. Mix well and cover and let it sit for 4-5 hours or overnight in a refrigerator and let the beets marinate. 
6. Cook quinoa as per packet instructions. I like to put 1 tsp of Bouillon powder to add some flavour. Fluff the quinoa and let it cool down.
7. Add the chopped parsley, balsamic vinegar, olive oil, salt and pepper to the cooled quinoa and mix well. Taste and adjust the seasoning.
8. Using a circular mould put some watercress leaves on the bottom and add 2-3 tbsp of quinoa, press it down. Then add the cubed beetroot and again press it down. Add the diced apples, few watercress leaves and some parsley. Pour a little of the beetroot dressing and serve.
9. Alternatively, you can mix the marinated beetroot, quinoa, watercress and apple together and serve in a large bowl.

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