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
Ingredients
- 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
Dressing
- 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
Directions
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.