Beet and Tomato Quinoa Salad

  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes


  • – 1 cup tri-color quinoa, uncooked
  • – 2 cups water
  • – 1 carton cherry tomatoes
  • – 1/4 cup green onions, chopped
  • – 4 beets, steamed and cubed
  • – 1/4 cup Ginger Soy Vinaigrette


  1. 1. Begin by cooking your 1 cup quinoa and 2 cups of water. I used a rice cooker and cook the quinoa on the brown rice setting. If you don’t have a rice cooker, in a medium size pot, bring quinoa and water to a boil. Then, reduce heat to low, cover, and let simmer for about 20 minutes or until all of the water is absorbed. Transfer quinoa into a tupperware container, and place in the refrigerator to cool for at least an hour.
  2. 2. In the mean time, prepare your veggies. Cut cherry tomatoes in half, chop green onion, and slice (skinless) steamed beats into cubes.
  3. 3. Then, mix quinoa and vegetables together in a large bowl and pour in 1/4 cup of Ginger Soy Vinaigrette (you can substitute for a balsamic vinaigrette). Toss.
  4. 4. Serve chilled.


Send this to friend