Beetroot, seeds and avocado quinoa salad

Beetroot, seeds and avocado quinoa salad is not only a feast for the taste buds but also nutritionally rich and vibrant.
Made with wholesome ingredients, this salad is perfect for those looking for a hearty yet healthy meal.
Delve in and discover how to make this delightful dish that embodies freshness and flavor.

Ingredients for Beetroot, seeds and avocado quinoa salad

• Quinoa: 1 cup (200g)
• Beetroot: 2 medium-sized, peeled and diced (150g)
• Avocado: 1, ripe and diced
• Mixed Seeds (sunflower, pumpkin, flax): 3 tablespoons (45g)
• Olive Oil: 2 tablespoons (30ml)
• Lemon Juice: 1 tablespoon (15ml)
• Fresh Parsley: A handful, chopped
• Salt: To taste
• Black Pepper: To taste

Time

• Preparation: 15 minutes
• Cooking: 20 minutes
• Total: 35 minutes

Serves 2.

Nutritional Facts (Per Serving)

Note: These are approximate values and may vary based on exact measurements and specific ingredients used.

• Calories: 320
• Protein: 9g
• Carbohydrates: 40g
• Dietary Fiber: 8g
• Fats: 16g
• Sodium: 200mg

Cooking Instructions

1. Start by rinsing the quinoa thoroughly under cold water.
2. In a medium saucepan, combine quinoa and 2 cups of water.
3. Bring the mixture to a boil, then lower the heat, cover, and let it simmer for about 15 minutes or until the quinoa is cooked and fluffy.
4. While the quinoa is cooking, steam the beetroot pieces until they become tender.
5. In a large mixing bowl, toss together the cooked quinoa, steamed beetroot, and diced avocado.
6. Sprinkle the mixed seeds over the salad.
7. Drizzle olive oil and lemon juice over the top.
8. Season with salt and black pepper according to your preference.
9. Finish by garnishing with freshly chopped parsley.

Tips

1. Always rinse quinoa before cooking to remove its natural coating, which can make it taste bitter.
2. You can roast the beetroot instead of steaming for a richer flavor.
3. Add crumbled feta cheese for an added punch (optional and not vegan).

Serving Suggestions

• Serve the Beetroot, seeds and avocado quinoa salad as a main course or a side dish.
• It pairs beautifully with grilled chicken or tofu steaks for protein lovers.
• If you’re hosting a summer party, this salad is a colorful and delicious addition to your menu.

The Beetroot, seeds and avocado quinoa salad offers a myriad of flavors and textures.
Its earthy beetroots, creamy avocados, crunchy seeds, and tangy dressing make every bite memorable.
Plus, it’s packed with nutrients that benefit the body.
So, next time you’re thinking of a meal that’s both delightful and nourishing, this salad should top your list.
Discover the joy of eating fresh, healthy, and homemade.
And always remember, good food is not just about taste; it’s about how it makes you feel from the inside.

BEETROOT, SEEDS AND AVOCADO QUINOA SALAD

Beetroot, seeds and avocado quinoa salad is not only a feast for the taste buds but also nutritionally rich and vibrant. Made with wholesome ingredients, this salad is perfect for those looking for a hearty yet healthy meal. Delve in and discover how to make this delightful dish that embodies freshness and flavor.

5 from 1 vote

Print Share Email Tweet Pin

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Nutritions

Nutrition Facts

BEETROOT, SEEDS AND AVOCADO QUINOA SALAD

Amount per Serving

Calories

320

% Daily Value*

Fat

 

16

g

25

%

Sodium

 

200

mg

9

%

Carbohydrates

 

40

g

13

%

Fiber

 

8

g

33

%

Protein

 

9

g

18

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Quinoa: 1 cup 200g
• Beetroot: 2 medium-sized peeled and diced (150g)
• Avocado: 1 ripe and diced
• Mixed Seeds sunflower, pumpkin, flax: 3 tablespoons (45g)
• Olive Oil: 2 tablespoons 30ml
• Lemon Juice: 1 tablespoon 15ml
• Fresh Parsley: A handful chopped
• Salt: To taste
• Black Pepper: To taste

Instructions

• Start by rinsing the quinoa thoroughly under cold water.
• In a medium saucepan, combine quinoa and 2 cups of water.
• Bring the mixture to a boil, then lower the heat, cover, and let it simmer for about 15 minutes or until the quinoa is cooked and fluffy.
• While the quinoa is cooking, steam the beetroot pieces until they become tender.
• In a large mixing bowl, toss together the cooked quinoa, steamed beetroot, and diced avocado.
• Sprinkle the mixed seeds over the salad.
• Drizzle olive oil and lemon juice over the top.
• Season with salt and black pepper according to your preference.
• Finish by garnishing with freshly chopped parsley.

Notes

TIPS

1. Always rinse quinoa before cooking to remove its natural coating, which can make it taste bitter.
2. You can roast the beetroot instead of steaming for a richer flavor.
3. Add crumbled feta cheese for an added punch (optional and not vegan).

SERVING SUGGESTIONS

• Serve the Beetroot, seeds and avocado quinoa salad as a main course or a side dish.
• It pairs beautifully with grilled chicken or tofu steaks for protein lovers.
• If you’re hosting a summer party, this salad is a colorful and delicious addition to your menu.