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Quinoa Citrus Beet Salad

Recipe by Kathleen Zelman, MPH, RD


  • 1 3/4 cups quinoa
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons finely chopped shallots
  • 2 1/3 cups low sodium chicken or vegetable broth
  • 3 tablespoons orange juice
  • 1 tablespoon sherry vinegar
  • Pinch salt
  • Freshly ground pepper to taste
  • 2 tablespoon pomegranate seeds
  • 1/4 cup chopped fresh parsley
  • 1 medium red beet, roasted, peeled and cubed*
  • 1 medium yellow beet, roasted, peeled and cubed*
  • 3 clementines, peeled and sectioned


Rinse and drain quinoa. Heat olive oil in large, heavy-bottom saucepan over medium-high heat; add shallots and sauté 2-3 minutes until tender. Add broth, bring to a boil, add quinoa; cover, reduce heat and simmer 15-20 minutes until liquid is absorbed and quinoa is tender. Remove from heat; let sit a few minutes before fluffing with a fork. Cool.

Combine orange juice, vinegar, pomegranate seeds, parsley, salt and pepper. Add quinoa, beets, clementines and toss to combine.

**To roast beets – trim ends, rinse and wrap each beet in aluminum foil. Roast in 350 oven until tender, about 1 hour.


8 Serving

Nutrition Facts

Calories: 196 
Calories from fat: 41 (21%)
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0g
Sodium: 91mg
Carbohydrate: 32g
Fiber: 4g
Sugars: 5g
Protein: 7g

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