Vegan and Gluten Free Beet Quinoa Salad


One of my favorite ingredients to work with is beets! They make everything look so beautiful with its purple pigment color and add natural sweetness to whatever you are cooking. Today, I made beet quinoa! Fresh, easy and healthy.

For those who aren’t familiar with Quinoa, Quinoa is a superfood that originates from South America, known as the “mother of all grains”. Quinoa is the only grain that is a complete source of protein- same kind of protein that is found in meat and dairy. AKA, it contains all the essential amino acids. It is gluten-free, high in fiber, packed with vitamins (B, thiamine, riboflavin, B6, and folate) and minerals (iron, magnesium, phosphorus, and zinc), rich in antioxidants and high in protein! The protein content per 100 calories is higher than brown rice, potatoes, barley, and millet.  No wonder it’s called superfood! Quinoa is popular among vegans as it contains a modest amount of calcium. And it is popular for people who have celiac disease, as quinoa is gluten-free.

Beets have many great health benefits. It may help lower blood pressure, boost stamina (source of energy), fight inflammation, contains anti-cancer property, help support mental health, support detoxification and much more. It is rich in folate, manganese, potassium, copper etc. High in fiber and loaded with antioxidant.

For those who are wondering how much to drink to see the effect of lowering blood pressure? According to Dr. Oz, one to two cups beet juice a day has been shown to have a significant effect on lowering blood pressure.


2-3 Heads of organic beets

1 Cup Quinoa

2 Tablespoons Pine nuts

1 Tablespoon Organic parsley

1 Teaspoon Himalayan salt


  1. Boil the quinoa
  2. Slice the beets and parsley
  3. In a bowl, mix beets, cooked quinoa, parsley and pine nuts together
  4. Based on taste, use a pinch of Himalayan salt and mix it

For fun facts about beets, click here.


 **The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.**

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