This beet and orange quinoa salad is a five-ingredient lunch or side that comes together in about 25 minutes. The beets and orange do real work here โ earthy, sweet, and just acidic enough to make plain quinoa interesting. Itโs naturally vegan, gluten-free, and dairy-free, and the ingredient list is short enough that itโs easy to pull off on a weeknight without a special shopping trip.
The technique that matters
The one step worth slowing down for is peeling the beets after boiling rather than before. Boiling them whole with the skin on keeps the pigment from bleeding out into the water and washing away. Once theyโre fork-tender and cooled to room temperature, the skin slips off easily with a paper towel โ no peeler needed. Do this before you handle anything else, because beet juice stains cutting boards, counters, and fingertips fast. A quick rinse of your hands with cold water and a little soap right after cuts helps.
What can go wrong
- Beets turn the whole salad pink: This happens when the beets are still warm when mixed in. Let them cool fully โ or rinse the cut pieces briefly under cold water โ before combining with the quinoa and orange.
- Quinoa tastes bitter: If your package isnโt labeled pre-rinsed, a quick rinse through a fine-mesh strainer removes the natural saponin coating that causes bitterness. A regular colander with large holes will let the quinoa fall through โ use a fine-mesh strainer or line the colander with a clean cloth.
- Orange sections release too much juice and make the salad watery: Cut the orange over a bowl and let the sections drain for a minute before adding them. Navel oranges tend to be less juicy than cara cara or blood oranges, so theyโre a practical choice here.
- Salad tastes flat: Honey or maple syrup alone wonโt fix under-seasoned quinoa. Taste the quinoa before mixing โ it should be lightly salted on its own. A small pinch of salt added to the cooking water makes a noticeable difference.
Ingredient notes
- Beets: Pre-cooked vacuum-packed beets (sold near the salad kits in most grocery stores) skip the boiling step entirely and cost about the same as raw beets. They work well here and cut prep time significantly.
- Orange: Any sweet orange variety works. In a pinch, canned mandarin segments (drained well) are a reasonable substitute โ theyโre often cheaper and already peeled.
- Honey vs. maple syrup: The recipe notes maple syrup as a swap for honey, which also keeps the dish fully vegan. Agave nectar works the same way if thatโs what you have on hand.
- Quinoa: White, red, or tri-color quinoa all work. Red and tri-color hold their shape a little better after mixing, which is useful if youโre making this ahead.
Storage and make-ahead
Store leftovers in an airtight container in the refrigerator for up to three days. The components hold up well together because there are no greens to wilt. That said, dress it at the table โ a pre-dressed salad goes limp fast, and the orange juice softens the quinoa more than you want if it sits overnight already combined. If youโre prepping ahead, keep the cooked quinoa, beets, and orange sections in separate containers and combine just before serving. The beets can be boiled up to four days in advance and refrigerated.
Healthy Beet and Orange Quinoa Salad
Equipment
- Medium saucepan with lid
- Fine-mesh strainer for rinsing quinoa
- Cutting board
- Sharp knife
- Large mixing bowl
Ingredients
- 2 cups quinoa cooked, about ยพ cup / 130g dry
- 1 small orange peeled and cut into segments
- 2 small beets boiled and cut into bite-sized pieces
- ยผ teaspoon sea salt or to taste
- 1 tablespoon honey or maple syrup for vegan, about 21g
Instructions
- If your quinoa is not pre-rinsed, place it in a fine-mesh strainer and rinse under cold running water for 30 seconds. Combine ยพ cup (130g) dry quinoa with 1ยฝ cups (360ml) water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.2 cups quinoa
- Wash beets and remove the greens and long stringy tips.2 small beets
- Place the beets in a medium saucepan and cover with cold water by at least 1 inch (2.5cm).2 small beets
- Bring to a boil over high heat, then reduce to a steady simmer over medium heat. Cook for 25โ35 minutes until a fork slides into the centre of the largest beet without resistance.2 small beets
- Remove the beets from pan and allow to cool to room temperature.2 small beets
- Once beets have cooled, rub the outside with a paper towel to remove the skin.2 small beets
- Add the cooked quinoa, orange segments, and beet pieces to a large mixing bowl. Toss gently to combine โ the beet juice will stain the quinoa pink, which is normal and adds colour to the dish.2 cups quinoa, 1 small orange, 2 small beets
- Season with sea salt and drizzle with honey (or maple syrup). Toss once more and serve warm or cold.1/4 teaspoon sea salt, 1 tablespoon honey
Notes
Nutrition
FAQ
Can I use canned beets instead of fresh?
Yes, canned beets work fine here. Drain and rinse them well before cutting, since the canning liquid can make the salad taste slightly tinny if it carries over.
Can I serve this salad cold?
Yes โ the recipe works warm or cold. Cold is actually easier for meal prep since you can refrigerate the components and assemble when youโre ready to eat.
My quinoa came out mushy. What happened?
Mushy quinoa is almost always a water ratio or heat issue. Use a 1:2 ratio of dry quinoa to water, bring to a boil, then reduce to a low simmer and cover until the water is absorbed โ about 15 minutes. Let it sit off the heat, covered, for five minutes before fluffing.
Can I add protein to make this more filling?
Chickpeas are the most practical addition โ theyโre cheap, require no cooking if you use canned, and donโt change the vegan or gluten-free nature of the dish. A half-cup of drained, rinsed chickpeas stirred in is enough to make this a more substantial meal.
What can I use instead of an orange if I donโt have one?
Grapefruit sections work and add a slightly more tart contrast to the beets. Canned mandarin segments, drained well, are the most pantry-friendly substitute.
Is this recipe good for meal prep?
It holds up well for two to three days in the fridge, which makes it a solid lunch option. Keep the components separate until youโre ready to eat so the orange juice doesnโt over-soften the quinoa overnight.