Beet Quinoa Salad

a bowl of quinoa, beets, and leafy greens
Prep Time: 
20 minutes prep time, 1 hour cook time
Number of Servings: 
Serves 4



  • 1 bunch of beets, including greens
  • 1 tablespoon olive oil
  • 4 scallions, white and light green parts
  • 1 cup quinoa, cooked and cooled
  • 1 small avocado, diced
  • 14 cup sunflower seeds, toasted


  • 2 tablespoons tahini
  • 1 tablespoon lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon agave nectar
  • 3 tablespoons water
  • 18 teaspoon salt
  • 14 teaspoon pepper
  • 1 clove of garlic, minced
  • 1 tablespoon olive oil
  • 2 tablespoons chives, chopped


  1. Preheat the oven to 450. Cut the greens from the beets at their stem. Rub a bit of olive oil on the skin of the beets, sprinkle with salt and wrap them all in a foil pack. Cook for 45 to 55 minutes until you can easily piece through with a knife. Set them aside to cool.
  2. Clean and dry the greens. Chop off and discard the stems. Chop the greens.
  3. Make the dressing:
    1. Whisk together the tahini, lemon juice, vinegar, agave and water.
    2. Mix in the garlic, salt and pepper and drizzle in the olive oil while whisking.
    3. Mix in the chives.
  4. Peel and dice the beets. Add the beets, beet greens, scallions, quinoa and avocado to the mixing bowl and toss with a generous amount of dressing. Sprinkle in the sunflower seeds and toss again.


An extra squeeze of lemon over each bowl can add a delightful finishing touch.

Nutrition Info: 
460 Calories, 13 g Protein, 0 mg Cholesterol, 50 g Carbohydrates, 10 g Total sugars (1 g Added sugars), 13 g Fiber, 26 g Total fat (3 g sat), 244 mg Sodium, ★★★★★ Vitamin A, Vitamin K, Folate, Phosphorus, ★★★★ Vitamin B1 (thiamine), Vitamin B6, Vitamin E, Magnesium, ★★★ Vitamin B2 (riboflavin), ★★ Vitamin B3 (niacin), Vitamin C, Iron, Potassium, Zinc, Calcium