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]

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  • 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.


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