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5 from 4 votes

Spiralized Beet Quinoa Salad

This Spiralized Beet Quinoa Salad is made with wholesome ingredients and is packed with protein, vitamins and minerals!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: dinner, meatless, Salad, Side Dish, vegetarian
Cuisine: American
Diet: Diabetic, Gluten Free
Servings: 6 servings
Calories: 211kcal
Author: Lauren Kelly


  • 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


  • 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!


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


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