Spiralized Beet Quinoa Salad {Gluten-Free, Vegetarian}

This fun, healthy Spiralized Beet Quinoa Salad is packed with wholesome ingredients, protein, vitamins and minerals. Spiralized beets make a wonderful alternative to other spiralized vegetables and pasta.

Disclaimer: I was compensated by Peapod.com to create this recipe. However, like always, the opinions are entirely my own. Promise!

You guys know I love to keep it real, so here it goes.

I don't like beets.

At all.

Not even a little bit.

That is, until now.

I've tried roasting them which so many people tell me is the best way to eat them....Nope.

I've tried them raw in a salad.  Not a chance.  They tasted like dirt to me.  Sorry beet lovers!

I've tried them pickled.  I am just going to say a big HECK NO.

So spiralizing beets was my last attempt.  I decided that if this didn't work, then I am done with beets.  And I think that's fair.

But.... I LOVED spiralized beets!

Well, I loved spiralized beets in this recipe.  We'll see if I still like them in other ways.  

But for now, I am crazy excited for this recipe!  I mean, look how beautiful this quinoa salad is...

This is a basic (but still insanely delicious) quinoa salad.  Remaining true to myself, I am keeping the recipe simple because you all know I don't do crazy, difficult recipes and I never will.  I don't have the patience or the desire.

I wanted to share the picture of me spiralizing the beets which is so easy, but my hands got so messy and covered in red (from the beets) that the pictures came out awful.  And blurry.  

And basically stained in red. I forgot how messy they can be.  

You'd think I'd remember after Red Velvet Cookie Cups with Prosecco Buttercream.  They are delicious, but yes, a bit messy.

After you spiralize the beets (and throughly wash your hands) you simply sauté them in a pan with some olive oil, onion and garlic.  And then basically add the remaining ingredients.

Oh how I love toasted pecans!

You can obviously leave out the feta cheese to make this a vegan salad if you would like. Trust me, if you have no aversion to dairy and are not vegan, please keep the feta in there because it adds so much flavor.

But this is coming from a true feta lover.

Don't you just LOVE the color? These gorgeous red "noodles" would be perfect for the upcoming holidays...just saying...

To make this recipe even easier, I ordered all of these groceries from Peapod.com and had them delivered straight to my door. I am all about simplifying these days!  

I love that I can order everything I need on my computer in the convenience of my own home.  With 3 extremely busy boys, I'd love to say I have hours to browse the grocery stores these days (don't laugh at me- I used to LOVE to browse grocery stores before I had kids!) but now that I am working and I'm a bus driver for my kids and their friends to activities, I love that I can order groceries while laying on my couch.

In sweats.

With my hair in a bun on top of my head.

Possibly sipping a glass of wine.

You get the picture.

Also, ordering from Peapod.com also helps to prevent me from impulse shopping.  You know when you are grocery shopping and you are HANGRY and start to add every last bag of chips and cookies that you lay eyes on to you cart?  

Here's a secret, Peapod.com also sells already spiralized beets so if you don't have the time or just don't feel like getting your hands red or pink, go for it. I won't tell.  And I loooooove anything convenient!

Spiralized Beet Quinoa Salad

This Spiralized Beet Quinoa Salad is made with wholesome ingredients and is packed with protein, vitamins and minerals!

5 from 7 votes

Print Pin Rate

Course: dinner, meatless, Salad, Side Dish, vegetarian

Cuisine: American

Diet: Diabetic, Gluten Free

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6 servings

Calories: 211kcal

Author: Lauren Kelly

Ingredients

• ▢ 2 tablespoons extra virgin olive oil
• ▢ ½ medium onion chopped
• ▢ 2 cloves garlic minced
• ▢ 2 medium sized beets will end up being about 3 ½ cups spiralized beets, peeled and spiralized
• ▢ ¼ teaspoon salt
• ▢ 2 tablespoons apple cider vinegar
• ▢ 1 cup quinoa rinsed and drained
• ▢ 1 ½ cups water
• ▢ 2 cups spinach
• ▢ ¼ cup crumbled feta
• ▢ ¼ cup pecans toasted

Instructions

• Add oil, onion and garlic to a large sauce pan over medium heat for 2-3 minutes until onions become translucent.
• Add spiralized beets, salt and apple cider vinegar to the sauce pan and cook for 10 minutes until beets soften.
• While beets are cooking, cook quinoa and water in a separate pot according to instructions on the box.
• Once quinoa is cooked, remove from heat and set aside.
• Place spinach in a large bowl, top with quinoa, then add beets.
• Top with crumbled feta cheese.
• Place pecans in a small saucepan (and no oil) and toast for a few minutes.
• Sprinkle pecans on top and enjoy!

Notes

To store in the refrigerator: Place in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 211kcal | Carbohydrates: 21g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 6mg | Sodium: 201mg | Potassium: 346mg | Fiber: 4g | Sugar: 3g | Vitamin A: 980IU | Vitamin C: 5mg | Calcium: 67mg | Iron: 2mg

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