Balsamic-Beet Quinoa Salad with Basil


I honestly make this salad at least twice a week. It’s so easy and SO delicious! The combination of basil, beets and balsamic is just perfect

Balsamic-Beet Quinoa Salad with Basil

Prep Time: 20 mins
Cook Time: 25-30 mins
Yields: 2-3 servings


  • 1/2 cup white quinoa.
  • 6 large beets.
  • 1 bunch curly or black kale.
  • 2 Tbsp fresh basil, minced.
  • 1 tsp red onion, thinly sliced with a mandolin (optional).
  • 1 avocado, diced.
  • 1 small garlic clove, crushed.
  • 1/2 tsp Dijon mustard.
  • 1 Tbsp balsamic vinegar .
  • 3 Tbsp olive oil.
  • 1/4 tsp salt.


  1. First cook the quinoa, transfer to a large bowl and let it cool down.
  2. Peel the beets, dice them, then boil them for about 25 minutes or until soft. Drain and transfer in your large bowl.
  3. Rinse the kale, remove the stems, chop it and steam for about 5 minutes. When it's cooled down, squeeze the water out with your hands. Chop it some more then throw it in your bowl.
  4. Throw in your minced basil, thinly sliced onion and avocado.
  5. For the dressing, just whisk everything together in a bowl Pour into your salad bowl and mix well.
  6. Serve with fresh ground black pepper and kimchi. Enjoy!

By the way...

The kimchi is optional but highly recommended. Otherwise you may want to add a little salt.

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