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Quinoa beet salad served on a black plate

Quinoa beetroot salad

Quinoa beet salad with pistachios is a nutritious and delicious Middle Eastern salad recipe that's full of flavors and textures. The combination of the earthy flavor of beets with the sweetness of golden raisins, freshness of herbs, chewy quinoa, and crunchy pistachios is worth trying. It's vegan and gluten-free.
Course Salad, Side Dish
Cuisine Middle Eastern
Diet Gluten Free, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 198kcal



Ingredients for dressing


  • Rinse quinoa and put it in a pot. Add water and cook uncovered for around 15 minutes or until all the water gets evaporated. Cover the pan and switch off the stove. Don't remove the lid for at least 5 minutes. After that, remove the lid and fluff quinoa with a fork.
  • In a bowl mix all the ingredients of dressing to prepare the salad dressing.
  • Put quinoa, grated beets, pistachio, raisins, and chopped herbs in a large bowl.
  • Pour the dressing and toss well. Enjoy!


  1. Instead of grating, you can also use finely chopped beets.
  2. If you don't like the taste of raw beets, saute them for a few minutes before adding them to the salad.
  3. For extra sweetness, add a sweetener of choice to the dressing like maple syrup.
  4. More recipe tips and tricks are given within the post above. Please follow them to make this recipe.


Calories: 198kcal | Carbohydrates: 24g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Sodium: 23mg | Potassium: 316mg | Fiber: 3g | Sugar: 6g | Vitamin A: 203IU | Vitamin C: 7mg | Calcium: 33mg | Iron: 2mg