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Vegan Quinoa Salad with Avocado and Roasted Beets Recipe

A protein-rich quinoa salad featuring creamy avocado and sweet roasted beets, dressed with a tangy vinaigrette.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 cup quinoa rinsed
  • 2 medium beets peeled and cubed
  • 1 ripe avocado diced
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • Salt and pepper to taste
  • 1/4 cup chopped fresh parsley or cilantro

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Toss beet cubes with 1 tablespoon olive oil, salt, and pepper; roast for 25–30 minutes until tender.
  3. Cook quinoa in 2 cups water; bring to boil, simmer 15 minutes, then fluff.
  4. In a bowl, combine quinoa, roasted beets, diced avocado, and herbs.
  5. Whisk remaining olive oil with balsamic vinegar, salt, and pepper.
  6. Drizzle dressing over salad and gently toss before serving.

Notes

Nutritional Information (per serving)

  • Calories: 320
  • Total Fat: 15g
  • Saturated Fat: 2g
  • Carbohydrates: 35g
  • Fiber: 8g
  • Protein: 8g

Vitamins and Minerals (approximate % Daily Value per serving)

  • Vitamin A: 25%
  • Vitamin C: 20%
  • Folate: 15%
  • Iron: 12%
  • Magnesium: 18%

Additional Notes / Tips

  • Add toasted nuts or seeds for extra crunch.
  • Swap parsley for fresh mint for a bright twist.
  • Use lemon juice instead of balsamic for zingier flavor.