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–+ servings

Beet and Quinoa Salad

Nicole Spiridakis
Fold steamed beets, quinoa, and feta together to make a pretty salad that's finished with a lemony tahini dressing. Enjoy this nourishing salad cold or at room temperature.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner
Cuisine American
Servings 4 servings
Calories 273 kcal

Ingredients
  

For the Salad

  • 1 cup cooked quinoa , cooled
  • 1 bunch red beets steamed, cooled, and chopped into quarters (about 4-5 beets)
  • 1 cup crumbled feta cheese
  • 1 can chickpeas , rinsed and drained

For the Dressing

  • ¼ cup tahini
  • 2 tablespoons lemon juice
  • 3-4 tablespoons warm water
  • ½ teaspoon fine sea salt
  • Pepper to taste

Instructions
 

  • In a large bowl, stir together the quinoa, beets, feta, and chickpeas.
  • In a small bowl whisk together the tahini, lemon juice, warm water, salt and pepper. Drizzle the dressing over the salad and toss gently to combine. Serve cold or at room temperature.

Nutrition

Calories: 273kcalCarbohydrates: 21gProtein: 11gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gCholesterol: 33mgSodium: 776mgPotassium: 383mgFiber: 4gSugar: 5gVitamin A: 192IUVitamin C: 7mgCalcium: 225mgIron: 2mg
Did you make this recipe?Let me know in the comments how it went!