Quinoa Salad with Beetroot, Pumpkin & Persian Feta
A vibrant, nutrient-packed Mediterranean-style salad featuring fluffy quinoa, sweet roasted pumpkin, earthy beetroot, fresh herbs, crunchy nuts, and creamy Persian feta. It’s wholesome, colorful, naturally gluten-free, and perfect for meal prep or a healthy lunch.
Prep: 15 minutes
Cook: 25–30 minutes
Total: 40–45 minutes
Servings: 3–4 bowls
Ingredients
For the Salad
1 cup quinoa, rinsed
2 cups water or vegetable broth
2 cups pumpkin, cubed
1 cup beetroot, cooked and cubed
1 small red onion, thinly sliced
1 cup baby spinach or arugula
¼ cup fresh parsley, chopped
¼ cup fresh mint, chopped
¼ cup walnuts or pistachios, toasted
100 g Persian feta, crumbled (soft, creamy, marinated feta)
Lemon Herb Dressing
3 tbsp extra virgin olive oil
2 tbsp lemon juice
1 tsp honey or maple syrup
1 clove garlic, minced
½ tsp dijon mustard
Salt and black pepper to taste
Instructions
1. Cook the Quinoa
Add quinoa and water to a pot.
Bring to a boil, then cover and simmer for 12–15 minutes.
Turn off heat and let sit covered for 5 minutes.
Fluff with a fork and cool.
2. Roast the Pumpkin
Preheat oven to 200°C (400°F).
Toss pumpkin cubes with olive oil, salt, and pepper.
Spread on a baking tray and roast 25–30 minutes until tender and golden.
Let cool slightly.
3. Prepare the Beetroot
Use ready-cooked beetroot or boil whole beets until soft (35–45 minutes), then peel and cube.
4. Make the Dressing
Whisk together:
Olive oil
Lemon juice
Honey
Garlic
Dijon
Salt + pepper
Taste and adjust acidity.
5. Assemble the Salad
In a large bowl:
Add cooked quinoa.
Add roasted pumpkin and cubed beetroot.
Add spinach, onions, mint, parsley, and nuts.
Pour dressing over and toss gently.
Top with creamy Persian feta before serving.
Notes & Tips
Add protein: grilled chicken, chickpeas, salmon, boiled eggs.
Make it sweeter: add dried cranberries or pomegranate.
Nut-free: use sunflower seeds or pumpkin seeds.
Warm or cold: this salad is delicious both ways!
Use marinated Persian feta for best creamy texture.
Add orange zest to the dressing for freshness.
Frequently Asked Questions
Can I make this ahead?
Yes! It stays fresh 3 days in the fridge. Add feta just before serving.
Can I use roasted beetroot instead of boiled?
Absolutely—roasted gives a sweeter, deeper flavor.
Can I replace quinoa?
Yes—try couscous, farro, bulgur, or brown rice.
Nutritional Information
Calories: 420
Protein: 12 g
Carbs: 50 g
Fat: 18 g
Fiber: 7 g