Beet and quinoa salad

  • Preparation 1 h
  • Cooking 12 min
  • Servings 4 to 6
  • Freezing Absolutely



  • 1 1/2 cups uncooked quinoa
  • 3 tablespoons olive oil
  • 3 cups vegetable broth
  • 2 lb of cooked beets, cut into small quarters
  • 3 celery stalks, halved lengthwise then thinly sliced
  • 2 cups edamame beans in pod, cooked and shelled
  • 300 g feta cheese, diced
  • 2 tablespoons finely chopped fresh dill
  • 3 tablespoons olive oil
  • 6 tablespoons white balsamic vinegar (or more, to taste)
  • Salt and freshly ground pepper



  • In a saucepan heated on medium heat, add the quinoa and the olive oil then mix. Cook for 2-3 minutes, stirring.
  • Add the vegetable broth, salt and pepper and mix. Cover, bring to a boil and reduce to low heat. Simmer for about 10 minutes or until quinoa is al dente. Pour into strainer, rinse thoroughly with cold water and drain well.
  • In a large salad bowl, add the quinoa and the rest of the ingredients then season with salt and pepper to taste. Toss  well and reserve in the fridge for 30 minutes before serving! Taste and adjust the seasoning if necessary.