Recipe description
June 22, 2026
Quinoa salad with beetroot
A light quinoa beetroot salad that supports gentle digestion and fiber variety.
High Fiber
Plant Based
Protein Rich
90%
General Gut Health Match
This score is based on all ingredients included in the food recipe and provides a match score for the general population which is not personalized to your personal profile or gut microbiome test.
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Overall
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from quinoa and beetroot.
- Colorful plant foods support dietary diversity.
- Balanced with protein, healthy fats, and slow carbohydrates.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Quinoa
4
serving spoon
Beetroot
2
piece
Feta cheese
0.5
cup
Rocket
2
cup
Onion, red
0.5
piece
Oil, olive
2
tablespoon
Lemon juice
2
teaspoon
Walnuts
0.5
cup
Salt
0.5
teaspoon
Black pepper
0.25
teaspoon
Instructions
1
Rinse the quinoa under cold water and cook it in a saucepan with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the quinoa is fluffy.
2
While the quinoa is cooking, peel and dice the beetroot into small cubes.
3
In a large bowl, combine the cooked quinoa, diced beetroot, olive oil, juice of the lemon, salt, and pepper. Mix well.
4
Chop the fresh parsley and add it to the salad, mixing until evenly distributed.
5
Serve chilled or at room temperature.
More Recipes For Your Gut
Nutrition
420 kcal
Calories
12 g
Protein
48 g
Carbohydrates
7 g
Fiber
6 g
Sugar
14 g
Fat
2 g
Saturated fat
0.6 g
Salt
FAQ
Is quinoa salad beetroot gluten-free?
Yes—quinoa and beets are naturally gluten-free, but watch for cross-contamination if you’re gluten-sensitive; use certified gluten-free quinoa if needed.
Is this dish vegan and dairy-free?
Yes, it’s plant-based and contains no dairy or animal products.
How do I cook quinoa properly?
Rinse quinoa, then simmer 1 cup quinoa in 2 cups water for about 15 minutes until fluffy; fluff with a fork.
Can I prepare it ahead or meal-prep it?
Yes—cook quinoa and beets and chill; store separately from the dressing or drizzle just before serving. It keeps for 2–3 days.
How should I store leftovers?
Store in an airtight container in the fridge; eat within a few days.
What are the health benefits of this dish?
Quinoa provides plant-based protein and fiber; beetroot adds fiber and polyphenols plus natural sweetness, supporting gut health.
Can I customize with other veggies or toppings?
Yes—try cucumber, avocado, spinach, carrot ribbons, or fresh herbs; adjust to taste.
Is this suitable as a main course or a side?
It can be a light lunch or side; for a heartier main, add beans, tofu, or chickpeas for extra protein.
How many servings does this yield?
The note doesn’t specify servings; typically it serves 2–4 depending on portion size.
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