Whole Foods

Beet, Carrot and Quinoa Salad

image :  Beet, Carrot and Quinoa Salad


  • 1 cup quinoa
  • 2 cups water
  • pinch of salt
  • 1 1/2 cups grated carrot
  • 1 1/2 cups diced apple
  • 1 cup dark raisins
  • 1 cup sliced natural almonds, toasted
  • 1 cup pumpkin seeds, toasted
  • 1 bunch thinly sliced green onions
  • salt and freshly ground pepper
  • 1 1/2 cups grated peeled beets
  • Vinaigrette

  • 1/3 cup olive oil
  • 3 tablespoons apple cider vinegar (or white wine vinegar)
  • 2 tablespoons lemon juice
  • 2 tablespoons Dijon mustard
  • 2 tablespoons maple syrup
  • salt and freshly ground black pepper


Quinoa is coated with a natural substance called saponin that protects the grain by repelling insects and birds. Rinsing the quinoa is important to avoid a raw or bitter taste.

To make the vinaigrette, place all ingredients in a jar. Shake to combine.

Place quinoa in a fine mesh strainer. Rinse with cold water until water runs clear. Place in medium saucepan; add water. Bring to a boil on high heat. Reduce heat to medium-low. Simmer, partially covered, for 10 to 15 minutes or until all the water is absorbed. Fluff with a fork. Rinse under cold water using a fine mesh strainer; drain well.

Combine cooled quinoa, carrot, apple, raisings, almonds, pumpkin seeds, green onions and a pinch of salt and pepper in a large bowl. Drizzle with vinaigrette and toss gently to combine. Add beet and gently toss. Serves 6.