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Quinoa and Beet Salad

This is a nutritious salad, packed with quinoa's protein and iron.

  • Servings: 6

Source: Martha Stewart Living, June 1994


  • 3 small beets (about 8 ounces), with an inch of stem left on, scrubbed
  • 1/2 teaspoon salt
  • 1/2 cup quinoa, well rinsed
  • 2 stalks celery, cut into 1/4-inch dice (about 1 cup)
  • 1 jalapeno pepper, seeded and minced (about 1 tablespoon)
  • 1 1/2 teaspoons chopped fresh thyme
  • 1/3 cup snipped fresh chives, plus more for garnish
  • 1 shallot, peeled and minced

  • 3 tablespoons apple-cider vinegar
  • 1/4 teaspoon freshly ground pepper
  • 1 seedless cucumber, sliced diagonally
  • 1 Belgian endive, leaves separated


  1. Place beets in a small saucepan with 4 cups cold water and the salt. Bring to a boil over high heat, and simmer for 40 to 50 minutes, or until a knife inserted into beets goes in easily. Remove beets with a slotted spoon and cool; save 1 cup of cooking water. Peel cooled beets; cut into 1/4-inch dice.

  2. Return reserved cooking water to saucepan and add quinoa. Bring to a boil, cover, and simmer for 13 to 15 minutes, or until most of the liquid is absorbed. Let sit, covered, for 5 minutes. Uncover and let cool completely.

  3. Combine beets and quinoa with all remaining ingredients except cucumber slices and endive leaves in a small mixing bowl. Arrange on a platter and garnish with chives, cucumber slices, and endive leaves. Serve chilled or at room temperature.

Cook's Notes

Quinoa takes about 15 minutes to cook.

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