Beet & Sweet Potato Quinoa Salad

When we started adding recipes to our blog we told ourselves that we were going to create simple recipes that anyone can make at home. Nothing unnecessarily complicated, or fancy, just our favourite dishes that we make on a regular basis for dinner or lunches for work. Diva #1 has lunch with Whitey almost every day at work, and she gave her the idea to start writing out her simple healthy lunch recipes that she often asks her for.

Beet & Sweet Potato Quinoa Salad Recipe, Montreal Mtl Food Divas

Beet & Sweet Potato Quinoa Salad

The key to making healthy foods flavourful is using tons of fresh herbs, flavour doesn’t mean tons of salt and butter, for example, in this recipe we use plenty fresh parsley and other dried herbs to enhance our dish. This recipe is super easy to prepare on a Sunday for lunch at work!

And for those of you not YET in love with quinoa, honestly it really is a SUPERFOOD, click HERE for an interesting read on the 27 Science-Backed Health Benefits of Quinoa. We love it when things taste good but are also good for you 🙂

Beet & Sweet Potato Quinoa Salad

Beet & Sweet Potato Quinoa Salad


Beet & Sweet Potato Quinoa Salad

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: easy
  • Recipe type: Main


  • 1 cup quinoa, uncooked
  • 2 beets, peeled and cubed
  • 2 sweet potatoes, peeled and cubed
  • Olive oil
  • Salt and pepper
  • 1 bunch rapini
  • 4 cloves garlic
  • Chilli pepper flakes
  • ½ cup walnuts, toasted
  • ¾ to 1 cup parsley
  • ¼ cup lemon juice
  • ½ to ¾ cup olive oil
  • 1 tbsp oregano, dried
  • 2 tbsp garlic, minced
  • 1 tbsp pepper
  • ½ tbsp salt


  1. QUINOA SALAD: Lightly toss the cubed beets and sweet potatoes in olive oil until coated, and season with salt and pepper
  2. Place the beets and sweet potatoes on a baking sheet and bake at 375F for 30 minutes or until tender
  3. While vegetables are roasting, cook quinoa according to package and leave in large bowl to cool
  4. Bring a pot of salted water to a boil. Add rapini to boiling water, and boil for 1 minute. Drain the rapini
  5. Heat olive oil in a skillet, add the 2 cloves of minced garlic and cook for a minute, toss in the rapini until its coated in olive oil, add chilli flakes, and salt and pepper. Cook for five minutes and toss in bowl with quinoa
  6. Add roasted vegetables to quinoa salad
  7. DRESSING: Pulse all ingredients in food processor or blender. Adjust to taste
  8. Pour ½ the dressing over the quinoa salad, mix, add more if necessary, and serve with toasted walnuts
  9. NOTE: Cube the sweet potatoes slightly larger than the beets because they roast faster than the beets

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1 comment

  1. Elena October 11, 2017 at 2:34 pm Reply

    beet sweet potato salad

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