quinoa salad with red beets

Recipe type: Side dish
Prep time: 10 mins
Total time: 50 mins

The recipe is developed by Hanady Awada who is blogger @ Recipe Nomad and Food File Contributor for Shanghai Family Magazine. For more inspiration see recipenomad.com .


2 cups of quinoa, cooked according to package directions

2 roasted red beets, cubed

100 g feta cheese

handful of toasted pecans

salt and freshly ground black pepper


1 garlic clove

60 gr / 1 cup of mint or other fresh herb

2 tbsp of white wine vinegar

1 tbsp of honey

1 tsp of Dijon mustard

1/4 cup (65 ml) extra-virgin olive oil

salt and freshly ground black pepper


Pre-heat the oven to 400F, wrap each beet in aluminum foil. Place on a baking sheet and bake for 50-60 minutes or until the beet is tender and can be pierced with a fork.

Peel the beets before using in the recipe. The skin should peel away easily; if it doesn’t, the beets likely need to cook for a little longer.

In a food processor, process the ingredients for the salad dressing. Refrigerate until ready to use.

Place the quinoa in a serving bowl. Top with pecans, feta cheese and beets. Season with salt and pepper.

Serve drizzled with salad dressing.

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