Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!


Food Monster - Recipes

Quinoa and Beet Salad With Hazelnuts [Vegan, Gluten-Free]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

A few months back I made a salad with arugula, beets, oranges, avocados and hazelnuts. The combination of beets and hazelnuts was so delicious that I decided to create a quinoa salad using some of the same flavors. The result is a salad that’s as delicious as it is pretty.

And let’s not forget, this is a dish you can feel great about eating, because:

Beets contain powerful phytonutrients called belatains.
Hazelnuts serve up protein, vitamin E and “good fats”.
Quinoa provides a complete protein, and is a good source of magnesium.

Quinoa and Beet Salad With Hazelnuts [Vegan, Gluten-Free]




  • 1 cup quinoa
  • 1 1/2 cups water
  • 3/4 cup diced roasted beets
  • 1/3 cup chopped roasted hazelnuts (or substitute pistachios or almonds)
  • 1/4 cup sliced scallions
  • 1/4 cup minced fresh mint
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons champagne vinegar or white wine vinegar
  • 1/4 teaspoon salt


  1. Place the quinoa and water in a medium saucepan.Bring to a boil, then reduce heat and simmer for about 12 minutes, until you see the rings separate from the kernels of quinoa and it’s tender-crunchy. Set aside and cool.
  2. Mix all ingredients together in a bowl. Eat.





Cathy Elton is a Brooklyn–based writer who has the rare blog that focuses specifically on heart-healthy food. She came to this subject the hard way, as a result of finding out she had hereditary heart disease in her 40s. But she turned her health problem into a cooking challenge and developed a heart-healthy vegetarian cooking style that’s still spicy, satisfying and adventurous. She shares her original recipes on What Would Cathy Eat?



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Moxarella Cheese [Vegan]

10 Store-Bought Foods That Can Easily be Made at Home

Meyer Lemon Coconut Cream Tarts With Mint and Lavender [Vegan, Raw, Gluten-Free]

To make the crust: put the oats and almonds into a high speed blender and blend until it turns into a thick, slightly crumbly paste. If needed or desired, add a little maple syrup, then press into two tartlet molds or whatever shapes/molds you like. Put in the fridge. To make the lemon coconut cream: put the coconut and cashews into your high speed blender and blend until it turns into a thick paste/butter. Stir in a 1/4 cup lemon juice and the maple syrup until evenly combined (or blend it in). If you'd like more lemon flavour, add more lemon juice! I like mine quite tart - no pun intended, seriously - so I used a full 1/2 cup. Spread this mixture evenly into your crusts, then let them sit in the fridge overnight or for at least a couple hours so the flavours can get to know each other. Garnish with mint, basil, lemon zest, maple syrup or whatever else you like! Life is good!

Spicy Curry Laksa [Vegan]

Curry Laksa [Vegan]

Raspberry Cream Cheese Danish [Vegan]

Baked Chocolate Covered Matcha Mini Doughnuts [Vegan]

Baked Dessert Tofu With Black Currants, Raspberries, and Blueberries [Vegan]

Bengali Potato Fritters [Vegan, Gluten-Free]

No-Bake Snickers Cheesecake Squares [Vegan, Grain-Free]

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

9 comments on “Quinoa and Beet Salad With Hazelnuts [Vegan, Gluten-Free]”

Click to add comment
7 Months Ago

Nice recipe

02 Jan 2017

Very delicious

02 Jan 2017

Nice recipe image

02 Jan 2017

Thank you

Badea Cris
3 Years Ago

beet with boild patates and olive oil and lemn is very good.

Andrea Fontenot Hegland
3 Years Ago

Great combo, I'll try it. I've been playing with a raw beet and carrot salad, and adding different things to it.

Unprocessed People
3 Years Ago

I put beets in my smoothies every day. So good for you!

Ananda Lee
3 Years Ago

You always post the greatest recipes!

Samantha Bee
3 Years Ago

Tommy Deighan.. I think I saw something something similar to this!

Tommy Deighan
3 Years Ago

Samantha Bee new dish for you

Marina Gonzales
3 Years Ago

Yep, you're missing out...been making lots of good stuff ;)

Marina Gonzales
3 Years Ago

Sounds good! Saving the recipe so we can make it (:

Cynthia Brown
3 Years Ago

Marina Gonzales...Whatcha think?


Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×