A colorful plate is a happy plate, and nothing makes a meal more inviting than a bowl full of bright, fresh ingredients. This quinoa & spinach salad with beets and carrots is not only visually stunning but also a delicious and wholesome dish. Whether you're looking for a light lunch, a vibrant side dish, or something meal-prepped for the week, this salad has it all.
With fluffy quinoa, crisp baby spinach, roasted beets, crunchy carrots, and a sprinkle of feta cheese and pine nuts, each bite offers a delightful mix of textures and flavors. Tossed with a zesty lemon juice and olive oil dressing, this beet and carrot salad is as refreshing as it is nourishing. Let’s explore bout this colorful beet salad with carrot, quinoa & spinach.
Why This Salad Stands Out
- Packed with Nutrients – Quinoa and spinach are rich in fiber and essential minerals, while beets and carrots add natural sweetness and crunch.
- Easy to Prepare – With a few simple steps, this salad comes together quickly, making it perfect for busy days.
- Great for Meal Prep – It stays fresh in the fridge, making it an excellent choice for make-ahead lunches.
- Versatile & Delicious – Enjoy it on its own or pair it with grilled chicken or fish for a heartier meal.
Ingredients You’ll Need
For the Salad:
- 1 cup quinoa
- 2 cups water
- 2 medium beets, peeled and chopped
- 1 large carrot, shredded
- 2 cups baby spinach
- ¼ cup feta cheese, crumbled
- ¼ cup pine nuts, toasted
- 2 tbsp fresh mint, chopped
- Salt and pepper, to taste
For the Dressing:
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp honey
- 1 garlic clove, minced
Step-by-Step Instructions
Step 1: Cook the Quinoa
Start by rinsing the quinoa under cold water using a fine mesh strainer. This helps remove any bitterness. In a small saucepan, add the quinoa and water, then bring to a boil. Reduce the heat, cover, and let it simmer for about 15 minutes or until the quinoa is fluffy and water is absorbed. Let it cool slightly before adding it to your serving bowl.
Step 2: Roast the Beets
Preheat your oven to 400°F (200°C). Toss the chopped beets with a drizzle of olive oil and a pinch of salt and pepper. Spread them evenly on a baking sheet and roast for about 25-30 minutes until they are tender. Allow them to cool before adding them to the salad.
Step 3: Prepare the Dressing
In a small bowl, whisk together the olive oil, lemon juice, honey, minced garlic, salt, and pepper. Set it aside.
Step 4: Assemble the Salad
In a large serving bowl, combine the cooked quinoa, baby spinach, roasted beets, and shredded carrots. Drizzle the dressing over the top and toss everything gently to mix well.
Step 5: Garnish and Serve
Sprinkle the salad with crumbled feta cheese, toasted pine nuts, and fresh mint for extra flavor. Serve immediately or store in the fridge for later.
How to Serve
- As a Light Lunch – This salad is hearty enough to be a meal on its own.
- As a Side Dish – Pairs beautifully with grilled meats or roasted vegetables.
- Meal-Prepped – Store in airtight containers for a quick grab-and-go lunch.
The Health Benefits of This Salad
While this salad is a treat for the taste buds, it also provides key nutrients that help maintain overall well-being.
- Quinoa helps maintain energy levels with its protein and fiber content.
- Spinach is loaded with vitamins that support everyday functions.
- Beets add natural sweetness while offering nutrients that help with overall wellness.
- Carrots provide a satisfying crunch along with key antioxidants.
- Pine Nuts & Olive Oil supply healthy fats that contribute to a balanced diet.
Tips for Customizing Your Salad
- Add More Protein – Grilled chicken, shrimp, or chickpeas make great additions.
- Swap the Cheese – Try goat cheese instead of feta for a creamier texture.
- Use a Different Dressing – Balsamic vinaigrette or tahini dressing would also complement this salad well.
- Make it Crunchier – Add roasted sunflower seeds or walnuts for extra crunch.
Storing Your Salad
If you want to meal-prep this salad, store it in an airtight container in the fridge for up to three days. Keep the dressing separate and add it just before serving to keep the ingredients fresh.
Print This Recipe
Want to save this recipe for later? Print this recipe and keep it handy for your next meal prep session!
Final Thoughts
This quinoa & spinach salad with beets and carrots is a celebration of fresh ingredients and bold flavors. Whether you enjoy it as a light lunch, a side dish, or a meal-prepped option, its versatility and taste will leave you satisfied. Try it out today and bring a burst of color and flavor to your plate!
