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Quinoa Beet and Arugula Salad

This hearty quinoa, beet and arugula salad is bursting with flavor. Roasted beets, peppery arugula, salty feta, crunchy almonds and fluffy quinoa come together with a basic olive oil vinaigrette for the ideal springtime lunch
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Salad
Cuisine: American
Keyword: Quinoa Beet Arugula Salad, Quinoa Salad with Beets
Servings: 4 people
Author: Silvia Dunnirvine


  • 1 cup quinoa uncooked
  • 4 cups arugula
  • 2-3 beetroots peeled, quartered
  • 1 cup feta cheese crumbled
  • 1 can artichoke marinated
  • 1/2 cup almonds sliced
  • 1/2 tbsp olive oil
  • 1 tbsp honey
  • salt and pepper to taste


  • 1/3 cup olive oil
  • 2 lemons juiced
  • 1 tsp dijon mustard
  • 2 cloves garlic pressed
  • salt and pepper to taste
  • 1 tsp dried oregano


  • Cook quinoa according to package instructions. I like to rinse my quinoa well before cooking and after too. Set cooked quinoa aside to drain remaining water, this way the quinoa will be dry and fluffy, perfect for salads.
  • Place beet slices in a bowl, add 1/2 tbsp olive oil, 1 tbsp honey, salt and pepper and toss to combine. Place beet slices on a lined baking sheet and roast at 400F degrees for 30 minutes, flipping half way through. Set aside to cool.
  • Meanwhile mix salad dressing in a glass jar. Leftover dressing can be refrigerated for up to 3 weeks.
  • Toss arugula in a large bowl with a splash of oil and lemon juice. This way you can be sure that every bite of this salad will be tasty.
  • Toss in remaining salad ingredients and salad dressing to combine. Top with extra feta cheese and sliced almonds. Serve


Calories: 621kcal | Carbohydrates: 54g | Protein: 19g | Fat: 40g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 23g | Trans Fat: 0.003g | Cholesterol: 33mg | Sodium: 539mg | Potassium: 914mg | Fiber: 12g | Sugar: 10g | Vitamin A: 682IU | Vitamin C: 41mg | Calcium: 344mg | Iron: 5mg