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Beetroot Quinoa Salad with Orange Ginger Dressing
35 min
Salad
Side
10 ingredients or less
Servings
Total
35 minPrep
20 minCook
15 minContains
Free from
Ingredients
Beetroot quinoa salad
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1 cup (240 mL)water
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½vegetable bouillon cube, crumbled
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1½ cups (246 g)cooked chickpeas
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3 cups (60 g)arugula
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1orange, peeled, sliced into thin rounds
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2cooked beets, peeled, chopped
Tahini ginger salad dressing
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1½orange, zested, juiced
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2garlic cloves, crushed
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2 tsp (4 g)freshly grated ginger
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1 pinchground black pepper, plus more to taste
Optional toppings
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slivered toasted almonds
Make your own
Directions
- Add the quinoa, water, and bouillon to a saucepan. Bring to a boil, reduce to a simmer, cover and cook for 15 minutes. Then remove the heat and keep covered.
- Make the dressing by adding all the ingredients to a bowl. Mix well.
- Transfer the dressing to to the saucepan with the quinoa, and add the chickpeas as well. Toss to combine.
- 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.
Let us know what you think
Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
Frequently asked questions
What pairs well with a beet salad recipe?
We loved this salad on it’s own, but this quinoa chickpea arugula salad with beets pairs wonderfully with proteins like grilled tofu, a side of warm pita bread, or a light soup. For a heartier meal, you can consider serving it alongside a simple grain bowl.
How long does tahini ginger salad dressing last?
We recommend assembling the dressing shortly before enjoying it, but if you need to store it, pop it in an airtight container in the fridge for up to 2 days to keep it tasting fresh. Since this recipe uses both the juice and zest of a fresh orange, it doesn’t last as long as your typical oil and vinegar dressing. If you plan on keeping it longer, just be sure to give it a quick taste before pouring it over your salad to make sure it’s still delicious!
What else can I use the ginger salad dressing on?
The orange ginger tahini vinaigrette can be drizzled over nourish bowls, used as a dip for veggies, or tossed onto roasted vegetables. It could also work well as a marinade for tofu or tempeh if you enjoy the taste of it!
Leave a comment
The salad is good overall. I just think I need to make some adjustments accordingly to my taste. I would add a little bit less orange zest to the dressing but a little bit more orange pieces to the salad next time.
I felt like the dressing was missing something, and the quinoa mix soaked it all up so the rest of the salad was dry. I saved it by making a Champaign vinaigrette for the greens, but I won’t be making this recipe again.
Dressing was too mild
Hmmm, not really my flavor profile. Something about the beet-orange-arugula mixture doesn't quite meld with my taste buds. Gave it a go, but don't think I'll be making it in the future.
Super dish for late night’s dinner!
I already had cooked beets at home so I made this salad in like 15min. It's super easy, warm and tasteful 😍 unpopular opinion: I prefer autumn salads to summer ones 😂
4/5 warm, 3/5 the next day having been in fridge overnight. Used air fryer for beetroot. Could do with a bit more of the delicious dressing per portion
I feel so healthy eating this salad and it’s very light. I made double of the dressing though because I like it saucy 🤪 Great summer salad!
OMG!😲 I was a little bit sceptical about this recipe but decided to try and can't tell you how good it was... Refreshing,filling,light and delicious. Thank you so much for this invention 😀
Refreshing and still filling at the same time - a delicious recipe!
Cảm ơn bạn chia sẽ những công thức rất bổ ích!
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!
yummy! use buckwheat instead of quinoa.
One question: where is the circle that shows the vegetables, carbs/grains and protein? i miss it
Hello
Love your easy tasty and very nutritious meals
Would love it if you included the protein content.
Thank you
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.
SOOOOO YUMMY