Beetroot and Quinoa Salad with Asparagus, Pomegranate and Fresh Herbs

This vibrant and nutrient-packed beetroot and quinoa salad is a delicious way to nourish your body while enjoying a mix of earthy, fresh, and nutty flavours. Packed with fibre, vitamins, and minerals, this salad makes for a perfect light lunch or a colourful side dish.

Beetroot is a powerhouse of antioxidants, supporting heart health and providing essential nutrients like folate, iron, and vitamin C. Quinoa is a complete plant-based protein, rich in fibre and essential amino acids, making it an excellent base for a nutritious meal. Asparagus is packed with vitamins A, C, and K, along with folate and prebiotic fibre to support gut health. Pomegranate is rich in antioxidants, particularly punicalagins and anthocyanins, which support heart health and reduce inflammation. It is also a great source of vitamin C, potassium, and fibre, aiding digestion and boosting immune function. Fresh herbs like parsley, mint, and cilantro not only add incredible flavour but also help increase your intake of plant foods, supporting digestion and overall well-being.

For extra enhanced flavour, consider cooking your quinoa in chicken broth instead of water. This simple step infuses the grains with a rich, savoury taste that complements the other ingredients beautifully.

Beetroot and Quinoa Salad with Asparagus, Pomegranate and Fresh Herbs

Ingredients 

(Serves 4)

• 1 cup quinoa, rinsed

• 2 cups water or chicken broth

• 2 medium beets, cooked and diced (if you want a more crispier texture, roast the beetroots in the oven)

• 1 bunch asparagus, trimmed and blanched

• 1 pomegranate

• 1/4 cup fresh parsley, chopped

• 1/4 cup fresh mint, chopped

• 1/4 cup fresh cilantro, chopped

• 1/3 cup mixed seeds (sunflower, pumpkin, pine nuts)

• 3 tbsp olive oil

• 1 tbsp lemon juice

• 1 garlic clove, minced

• Salt and pepper to taste

• Shavings of fresh parmesan cheese

Instructions

1. Cook the Quinoa: In a medium pot, bring water or chicken broth to a boil. Add washed and drained quinoa, reduce heat, cover, and simmer for about 15 minutes or until the liquid is absorbed. Fluff with a fork and let it cool.

2. Prepare the Vegetables: Use either steamed beetroots (that you can purchase ready-steamed from the grocery store or roast the beetroots in the oven at 180C degrees for 25-30 minutes. Blanch the asparagus in boiling water for 2-3 minutes until tender but still vibrant green. Drain and rinse with cold water to stop the cooking process. Cut into bite-sized pieces.

3. Prepare the Fruit: Cut and de-seed the pomegranate

4. Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper.

5. Slightly dry-roast the mixed seeds in the pan.

6. Assemble the Salad: In a large bowl, combine the cooked quinoa, diced beets, asparagus, pomegranate seeds, chopped herbs, and mixed seeds.

7. Dress and Serve: Drizzle the dressing over the salad and toss to combine. Adjust seasoning if needed. Serve immediately or refrigerate for an hour to allow flavours to meld.

8. I shaved some fresh parmesan cheese on top of the salad.

Tips & Variations

• If you prefer a heartier salad, add crumbled feta cheese or chickpeas for extra protein.

• Swap quinoa for farro or bulgur for a different texture.

• Store leftovers in an airtight container in the fridge for up to three days.

This salad is a fantastic way to boost your plant-based intake while enjoying a delicious and wholesome meal. Enjoy!

Take a look at my other salad recipes in the blog.