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Big Protein Beet & Quinoa Salad (vegetarian, vegan, gluten-free)

Total Time 15 minutes


For the Salad:

  • 3 cups cooked quinoa
  • 4 cups cooked beets trimmed and cut into cubes

For the Dressing:

  • 2 Tbsp balsamic vinegar use the best you can find
  • 5 sprigs fresh thyme about 1 1/2 Tbsp, chopped finely
  • Zest of 1 organic lemon
  • 1/3 cup olive oil use the best you can find
  • 1 tsp sea salt or to taste

For the Topping:

  • 1/3 cup roasted pumpkin seeds
  • Extra lemon zest optional
  • Extra fresh thyme optional


  1. Place the cooked beets and quinoa in a large bowl.
  2. In a small bowl, whisk the dressing ingredients until well blended. Adjust seasoning to your taste. Pour over the quinoa and beets.
  3. Gently toss to combine and then serve.