Vegetarian Quinoa Salad With Beetroot, Carrot and Spinach

Are you looking for a new vegetarian lunch or dinner ideas? Would you like to try something new? Try this vegetarian quinoa salad with beetroot, carrot and spinach – it’s going to become your favourite!

Serves: 4

Preparation: 30 minutes

Cooking: 15 minutes

Vegetarian Quinoa Salad


  • 2 cups quinoa rinsed, cooked
  • 3 cups filtered water
  • 1 cup tinned chick peas, rinsed and drained
  • 1 cup pepitas, toasted
  • 3 medium raw beetroots, peeled, cubed
  • 3 large carrots, peeled, grated
  • 2 cups baby spinach
  • 2 avocadoes, cubed
  • 2 cups cherry tomatoes, halved
  • 3 cloves garlic, finely chopped


  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons organic apple cider vinegar with the mother
  • 2 tablespoons lime juice
  • 1 tablespoon fresh mint, finely chopped
  • ½ teaspoon Himalayan salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon row honey
  • ½ teaspoon Dijon mustard


Step 1

To cook the quinoa: Rinse the quinoa in a fine mash colander under running filtered water for a minute. Combine the rinsed quinoa and 3 cups of filtered water in a medium-sized saucepan. Bring the mixture to a boil, then reduce the heat and cook covered for 15 minutes, stirring occasionally. Remove the quinoa from the heat and let it rest, covered, for 5 minutes. Uncover the pot, drain the excess water, stir with a fork and set aside to cool.

Step 2

In a small pan, toast the pepitas over low heat, stirring frequently, until fragrant and golden brown, about 5-7 minutes. Set aside to cool, stirring occasionally.

Step 3

Soak vegetables in a baking soda solution for 15 minutes, rinse and dry.

Step 4

Rinse the chickpeas in a mesh strainer under filtered water until the water runs clear. Leave aside to drain.

Step 5

To prepare the vegetables, dice the beetroot, finely chop garlic, grate the carrot, dice the avocadoes and half the cherry tomatoes. Transfer to a large serving bowl, add the chickpeas, spinach, pepitas and quinoa and toss well to combine.

Step 6

In a small bowl, combine olive oil, apple cider vinegar, lime juice, Dijon mustard, freshly chopped mint leaves, honey, salt and pepper and mix until emulsified.

Step 7

Drizzle the dressing over the salad and gently toss to combine.

Step 8

Divide the salad onto serving plates.

*Serve with grilled haloumi cheese and boiled egg halves.

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➥ DISCLAIMER: This post is not intended to replace medical treatment. The information provided is for educational purposes only and does not constitute medical advice.