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Bright Beet Salad With Quinoa In a Citrus Vinaigrette [Vegan, Gluten-Free]

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If you're getting bored of salads get ready to get excited – this salad is anything but ordinary. Ruby red beets are shredded, then tossed in a citrusy vinaigrette along with creamy chunks of avocado, carrots, edamame, hearty quinoa, and toasty pumpkin seeds. Then, the whole thing is drizzled with a tangy, lemony dressing that will rock your socks.

Bright Beet Salad With Quinoa In a Citrus Vinaigrette [Vegan, Gluten-Free]





Cook Time



For the Salad:

  • 1 cup uncooked quinoa, rinsed
  • Vegetable broth, this is for cooking the quinoa in as opposed to water
  • 1 cup edamame, prepare as per package instructions.
  • 1/3 cup pumpkin seeds, toasted
  • 2 medium-sized uncooked beets, peeled
  • 1 medium-sized carrot, peeled and julienned or shredded
  • 1 avocado, cubed
  • 2 cups torn or roughly chopped super greens (spinach, chard, arugula, and/or kale)

For the Dressing:

  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons maple syrup
  • 1 small lemon, juiced
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon Dijon mustard
  • 1/4 tsp kosher salt
  • Cracked black pepper, to taste


  1. Rinse the quinoa in a fine mesh strainer under running water for a minute or until water runs clear.
  2. Place the quinoa in a medium-sized pot or saucepan along with the vegetable broth (or water) — the amount may vary, so go by the package directions.
  3. Bring the mixture to a boil. Cover the pot, reduce heat to a low simmer, and let it go for 15 minutes.
  4. When the quinoa is cooked, remove it from the heat and let it rest, covered, for about5 minutes, then fluff the quinoa with a fork and set it aside.
  5. Place the raw pepitas in a small skillet over medium-low heat. Stir them often to keep them from burning. When ready, the pepitas will be fragrant and will turn a light golden color around the edges; a few may even make popping sounds. When they’re done, remove them from the heat and let them cool.
  6. Grate the beets and transfer them to a large bowl. To avoid a red mess, do this at the sink and run the beets under cool water every so often while grating them.
  7. Peel the carrots and either shred them or julienne them. Toss them into the bowl with the beets.
  8. Once the quinoa has cooled off a bit, add it to the bowl with the beets and carrots, along with the edamame, cubed avocado, greens, and toasted pepitas.
  9. Place all of the ingredients for the vinaigrette into a small bowl and whisk until well blended and emulsified. You could also place the ingredients into a jar and shake until well mixed.
  10. Drizzle the vinaigrette over the salad and toss to coat.





Plant-based recipes for those with a taste for culinary adventure. I’m Dana; a coffee-reliant freelance food writer and blogger with a healthy appetite, a taste for culinary adventure, a thirst for good beers and an endless hunger for food photography. I’m exuberant, unswerving, funny and loving with a sparkling dash of misanthropy.



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