• About
  • Browse Recipes
  • Recipe Index

Main Navigation

  • Recipe Index
  • About

The Forked Spoon

Eat Healthy • Adventure Often

  • Browse Recipes
  • Breakfast
  • Salads
  • Soups
  • Sides
  • Dinners
  • Desserts
  • By Diet

Home » Healthy » Beet, Avocado + Quinoa Salad with Herb Vinaigrette

Beet, Avocado + Quinoa Salad with Herb Vinaigrette

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
July 1, 2016
4.86 from 27 votes


Last Updated June 13, 2020 | 1 Comment

This post may contain affiliate links. Read my disclosure policy.

605 shares
jump to recipe

Learn how to make this healthy Beet Avocado Quinoa Salad with Herb Vinaigrette dressing.

Beet Avocado Quinoa Salad in white bowl with Herb Vinaigrette

Today officially qualifies as an “I’m too tired to think” day. My brain is so mushy that I have spent the past hour circling back and forth between the 15 tabs open on my browser with the hopes of finding some brain power hidden away to get at least one thing done on my to-do list. So far I’ve done a really good job of picking at my nails while zoning out to my puppy as she chews on Octavian’s firetruck. Do I get up to stop her? No. That would be way too much work.

Yes, that kind of day.

I should have just taken a nap with Octavian. I was nearly asleep (seriously, there is no better sound than the sound of your toddler snoring in your ear), but I really wanted to eat lunch in peace. I had to decide- food or sleep? This is never an easy decision as these are my two favorite things on this planet (aside from my child, of course).

For today (and 99% of the other days), food wins.

The next best sound to that of your toddler snoring in your ear? Eating in silence. Especially when eating means eating this Beet, Avocado and Quinoa Salad with Herb Vinaigrette. Pretty much every meal eaten with my toddler equals shoveling food down my throat to the sound of whining and crying. I may have made the most amazing dinner ever, but I wouldn’t know because I stress ate the entire thing.

So, when I have an opportunity to eat slowly and peacefully, I take it; even if that means giving up my afternoon nap to get it.

And this salad was well worth the sacrifice! Creamy avocado, sweet beets, crunchy greens and delicious homemade dressing that adds to the perfect mix of flavors rather than mask it. I kept it meat free as I wanted a lighter lunch, but any grilled meat would taste great tossed on top!

overhead image of Beet Avocado Quinoa Salad in white bowl with Herb Vinaigrette

And, on that note, my snoring child has awoken. Time for me to get some coffee (again).

Have a great weekend!

close up of Beet Avocado Quinoa Salad in white bowl with Herb Vinaigrette

 

Beet, Avocado + Quinoa Salad with Herb Vinaigrette

Quinoa Beet Salad

4.86 from 27 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
This Quinoa Beet Salad is so simple to whip together, but it’s packed with vitamins, minerals, and sweet, savory flavor. The homemade honey Dijon vinaigrette is delicious, and the chopped veggies have such a nice crunch–it’s one of those deliciously easy recipes that’ll make a great addition to your lunch rotation!
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course, Salad
Cuisine American
Servings 4
Calories 506 kcal

Ingredients
 
 

For the Salad:

  • ½ cup uncooked quinoa - cooked according to package instructions
  • 1 cup frozen edamame
  • 4 carrots - julienned
  • 8 oz. peeled and cooked beets - chopped (I always buy these to save myself loads of time)
  • 6 ounces baby spinach - roughly chopped
  • ⅓ cup shelled pistachios
  • 2 avocado - cubed

For the Dressing:

  • ¼ cup apple cider vinegar
  • 1 tablespoon cilantro
  • 1 tablespoon mint
  • 2 tablespoon olive oil
  • 3 tablespoon lime juice
  • 2 cloves garlic - minced
  • 2 tablespoon honey
  • 1 teaspoon dijon mustard
  • salt + pepper - to taste
Prevent your screen from going dark

Instructions
 

  • First, cook the quinoa (if it isn't already cooked). Leftover quinoa works great here, too. When quinoa is cooked, fluff with a fork and set aside to cool.
  • Cook the edamame- bring a small pot of water to a boil. Once boiling, add a small pinch of salt and frozen edamame. Cook for approximately 5 minutes, or until edamame is just cooked. Drain and set aside to cool.
  • Prepare remaining salad ingredients (except for the avocado) and place in a large bowl. Add the cooled quinoa and edamame (these need to be cooled otherwise the spinach will wilt and get soggy) and toss everything together.
  • Prepare the dressing- whisk together all the ingredients until emulsified (or use a small food processor if you have one).
  • Finally, drizzle vinaigrette over the top of the salad and gently toss to combine. Add cubed avocado and drizzle with fresh lemon or lime juice, if desired.
  • (note- if you know you will have leftovers, only drizzle the vinaigrette on each individual serving, otherwise leftovers will be soggy. The same applies to the avocado)

Nutritional Information

Calories: 506kcal | Carbohydrates: 52g | Protein: 14g | Fat: 30g | Saturated Fat: 4g | Cholesterol: 0mg | Sodium: 146mg | Potassium: 1521mg | Fiber: 15g | Sugar: 18g | Vitamin A: 14440IU | Vitamin C: 35.6mg | Calcium: 134mg | Iron: 4.7mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Beet Avocado Quinoa Salad, Quinoa Beet Salad
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

605 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Lynne McElwee says

    July 5, 2019 at 6:18 pm

    5 stars
    This recipe was awesome! My husband cannot have garlic so I omitted that. It was beautiful, delicious and tasty for a hot, humid summer night when you don’t want to eat anything hot. It served the two of us for dinner and there was enough left for a third person. We’ll make it again!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

Reader Favorites

  • Perfect, clear, beef bone broth in a large stockpot. Bone Broth Recipe (How to Make Bone Broth)
  • Acai bowl topped with fresh fruit and granola. Acai Bowl Recipe – How to Make Your Own Acai Bowl
  • A close up of a bowl Chimichurri Chimichurri Recipe (How to Make Chimichurri Sauce)
  • White bowl filled with homemade chicken soup. The Best Chicken Soup Recipe
  • Bok Choy being cooked in a wok with a spoonful of garlic sauce 10 Minute Garlic Bok Choy Recipe
  • Large white oval serving dish filled with homemade classic macaroni salad garnished with a light dusting of paprika and fresh chopped parsley. Macaroni Salad
Logo of The Forked Spoon by Jessica Randhawa
The Forked Spoon has been featured on Yahoo, CountryLiving, MSN, Cosmopolitan, USA Today, and Parade
  • About
  • Browse Recipes
  • Contact
  • Accessibility Statement

Copyright © 2023 · The Forked Spoon LLC • Disclosure