Main image of Beetroot Quinoa Salad with an Orange Ginger Dressing

Beetroot Quinoa Salad with an Orange Ginger Dressing

45 min

Salad

10 ingredients or less
Light. Refreshing. Crisp. Nourishing. That's how this salad would describe itself on a dating profile.

Servings

Total

45 min

Prep

15 min

Cook

30 min

Contains

Sesame symbol

sesame

Free from

Soy symbol

soy

Peanut symbol

peanut

Treenut symbol

tree nut

Gluten symbol

gluten

Ingredients

Salad

  • 2
    medium raw beets, peeled, quartered
  • ½ cup (85 g)
    uncooked quinoa, rinsed
  • 1 cup (240 mL)
    water
  • ½
    vegetable bouillon cube
  • 1½ cups (246 g)
    cooked chickpeas
  • 3 cups (60 g)
    arugula
  • 1
    orange, peeled, sliced into thin rounds

Dressing

  • 1
    orange, zested, juiced
  • 1
    clove garlic, crushed
  • 2 Tbsp (30 mL)
    tahini
  • 1 tsp (2 g)
    freshly grated ginger
  • 1 pinch
    ground black pepper, or more to taste

Optional toppings

  • slivered toasted almonds

Directions

  1. Preheat the oven to 390°F (200°C). Wrap the quartered beetroots in foil and bake on the middle rack of the oven until soft, about 30 minutes. Allow cooling before cutting into bite-sized pieces. Alternatively, steam the beetroots on the stove until soft. Skip this step, if using canned or pre-cooked beets.
  2. In a saucepan on high heat, add the quinoa, water, and bouillon. Bring to a boil, reduce to a simmer, and cook uncovered until the quinoa has absorbed all the water, about 15 minutes. When cooked, fluff with a fork, remove the heat, cover with a lid, and let rest for 5 minutes.
  3. Make the dressing by adding all the ingredients to a bowl. Mix well.
  4. Add the chickpeas to the saucepan with the quinoa, pour the dressing over top, and toss to combine.
  5. To serve, start with the arugula as a base, top with quinoa and chickpea mixture, and garnish with the orange slices and roasted beetroots. Enjoy!

Storage

  • Best to assemble and dress the salad before enjoying.
  • If saving for later, store the dressing separate from the other components of the salad. Keep in airtight containers in the fridge for up to 2 days.
  • Once assembled, store in an airtight container in the fridge for up to a day.
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Let us know what you think

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains & Starches 18%

• uncooked quinoa

Proteins 19%

• cooked chickpeas

• tahini

Fruits & Veggies 63%

• medium raw beet

• arugula

• orange

• orange

• clove garlic

• freshly grated ginger

Calcium
No significant sources of calcium
Fat

• tahini

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

Show nutrition info  

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Discussion & Rating

Rate this post

Jian - Sept. 12, 2022, 12:01 p.m.

Refreshing and still filling at the same time - a delicious recipe!

PUL Team - Sept. 12, 2022, 5:23 p.m.

Thank you, Jian, it means so much!

Reply
Ly - Aug. 6, 2022, 10:41 a.m.

Cảm ơn bạn chia sẽ những công thức rất bổ ích!

Reply
Ashley - Jan. 8, 2022, 1:57 a.m.

Hello! This looks SO good and I can't wait to make it, but I have one quick question. Is the dressing stored separate for up to 2 days in the fridge as well or can it be stored longer? I am trying to figure out the logistics of making this for my lunch for a few days for only myself. lol!

PUL Team - Jan. 9, 2022, 6:57 a.m.

Hey there, Ashley, thanks for the question! You can definitely store it a day or two longer, we just recommend 2 days so that it tastes the freshest. Usually our dressings last much longer, but because this recipe includes both the juice and zest of a fresh orange, it can go bad more quickly than traditional dressings with just oil and vinegar. If you're going to store it longer, just give the dressing a quick taste test before pouring it over your salad to make sure it tastes how you'd like it to. I hope this helps for now 😊

Reply
Michaela - Dec. 2, 2021, 10:31 p.m.

yummy! use buckwheat instead of quinoa.
One question: where is the circle that shows the vegetables, carbs/grains and protein? i miss it

PUL Team - Dec. 3, 2021, 9:44 p.m.

Mmm buckwheat sounds like a lovely substitute, Michaela! Thanks for the question as well, the plate should appear for this one now 😊 We've opted to include the plate generally for meals rather than all recipes. Do let us know if there's anything else we can assist with!

Reply
Monica - Sept. 19, 2021, 2:13 p.m.

Hello
Love your easy tasty and very nutritious meals
Would love it if you included the protein content.
Thank you

PUL Team - Sept. 20, 2021, 6:24 a.m.

Hey there, Monica! So glad the recipes are being enjoyed. You can find the approximate nutrition information (including protein content) by clicking on the "show nutrition info" button below the recipe. Kindly note that as the disclaimer mentions, this is just an estimate and if you require specific nutrition information due to a medical condition, please consult with a healthcare professional, such as a dietitian or physician. We hope this helps for now 🙂

Reply
Alina - Sept. 14, 2021, 10:07 p.m.

I loooooove this one! Especially the dressing. It's so good.

It's also perfect for holidays and when you have friends or family coming over for lunch or dinner.

PUL Team - Sept. 15, 2021, 2:03 a.m.

So glad the recipe is being enjoyed, Alina, thank you!

Reply
Rike - July 23, 2021, 2:11 p.m.

SOOOOO YUMMY

Reply