Quinoa Beet Salad Recipe with Feta Cheese Crumbles
Quinoa Beet Salad is an easy to make side dish that's completely make ahead. Great for picnics, barbecues, brunches, or a delicious side dish for any meal.
In a medium pot, combine the quinoa and water. Cover with a lid and bring to a low boil. Then, reduce the heat and simmer until the quinoa is cooked though, about 10-15 minutes. Shut off the heat and let it sit and cool slightly.
In a large bowl, combine cooled quinoa, diced beets, celery, feta, lemon juice, olive oil, and salt. Toss to combine. Cover and refrigerate for at least an hour. Serve cold or at room temperature.
Notes
Quinoa: I like to use red quinoa for this salad whenever I have it. The red quinoa is a heartier grain and works well here. However, regular quinoa works too.
Beets: You could peel and steam your own beets, or save time and buy the prepackaged beets that taste just as good. These pre-peeled and steamed beets can be found in the produce section of most grocery stores.
Feta: I always have a large container of feta cheese crumbles in my fridge. You could however use fresh feta and cut it into cubes.
This make-ahead salad stays fresh for days. Just be sure to store in an airtight container in the refrigerator.