Quinoa, Beetroot and Rocket Salad

    1 hour 35 minutes

    Crumbled goat cheese adds a creamy texture to this salad that's hearty enough to be a vegetarian meal on its own but also pairs perfectly with any main dish.

    20 people made this

    Serves: 6 

    • 225g fresh beetroot, peeled and sliced
    • 1 cup (175g) red quinoa
    • 2 cups (500ml) water
    • 1/2 cup (125ml) olive oil
    • 1/2 cup (125ml) red wine vinegar
    • 1 1/2 teaspoons sugar
    • 1 clove garlic, crushed
    • 1 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 2 spring onions, sliced
    • 85g rocket
    • 140g goat cheese, crumbled

    Preparation:15min  ›  Cook:20min  ›  Extra time:1hour  ›  Ready in:1hour35min 

    1. Place a steamer insert into a saucepan; fill with water to just below the bottom of the steamer. Cover pan and bring the water to the boil. Add beetroot, cover pan and steam until just tender, 7 to 10 minutes. Set aside.
    2. Add quinoa and 2 cups water to a saucepan; cook over high heat until starts to boil. Reduce the heat to medium-low, cover and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes.
    3. While the quinoa is cooking, whisk olive oil, red wine vinegar, sugar, garlic, salt and black pepper together in a large bowl.
    4. Remove quinoa from heat, then immediately add half of the vinegar dressing while fluffing the quinoa with a fork; reserve remaining dressing. Cover and refrigerate quinoa until cool, at least 1 hour.
    5. Stir spring onions, rocket, goat cheese, beetroot and remaining dressing into cooled quinoa mixture. Toss lightly before serving.

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    Reviews in English (141)


    Very good! We enjoyed this salad. Used Agave, about a tsp. Used regular quinoa as I didn't have red and cut the oil in half. Also, did't use any goat cheese. The flavors went very well together. Will make again. Thanks for the recipe!  -  08 Apr 2012  (Review from Allrecipes USA and Canada)


    I LOVE this salad! I used regular quinoa and omitted the sugar. I'll be making this regularly.  -  25 Apr 2012  (Review from Allrecipes USA and Canada)


    Colorful, tasty salad! I ran out of quinoa, so used mostly millet. I omitted the salt, and changed the arugula to spinach. We didn't need the cheese! I'll be making this again soon!  -  14 Mar 2012  (Review from Allrecipes USA and Canada)