Quinoa Salad with Beets and Broccoli

A super easy quinoa dish that may be served cold, at room temp or warm. Enjoy it as a salad or as a side dish. This is a recipe that’s loaded with good-for-you ingredients!

Course: Salad, Side Dish

Cuisine: American

Keyword: quinoa salad

Servings:

Calories: 152kcal

Ingredients

½ Cup Dry Quinoa
¾ Cups Low-Sodium Vegetable Broth Or Water
2 Cups Small Bite-Size Broccoli Florets
1.5 Heaping Cups Baby Spinach , torn into small pieces
1 Cup Grape Tomatoes , cut into halves
½ Cup Steamed Beets , cut into small chunks (optional)
1 Tablespoon Olive Oil
¼ to ½ Teaspoon Garlic Powder
¼ Teaspoon Black Pepper adjust to taste
½ Teaspoon Sea Salt (or Kosher Salt) adjust if using salty broth

Get Recipe Ingredients

Instructions

Rinse quinoa in cold water and allow to sit in very fine mesh strainer for 5 minutes to strain off as much water as possible.
Place quinoa in a pot and pour in the broth or water and give it a good stir.
Over medium-high heat bring to a boil, turn heat down to low and simmer until quinoa has absorbed all of the liquid, about 10 to 15 minutes.
Turn heat off, cover and allow to sit for another 5 minutes.
While quinoa is cooking, in a large pan sauté the broccoli in the olive oil just until tender.
Add the quinoa to the pan and stir until combined; sprinkle in garlic powder, salt and black pepper and stir again until well combined, then sauté for another 3 minutes.
Mix in the baby spinach. Turn heat off and allow the spinach to wilt for a couple of minutes.
Place the cooked quinoa into a large serving dish and mix in the tomatos.
If desired, sprinkle with steamed beets before serving.
Enjoy at room temp or allow to chill in the fridge before enjoying.

Nutrition