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Quinoa + Beet + Mint Salad

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quinoa beet mint salad

Quinoa, pronounced KEEN-WAH, has always been readily available to be cooked in my kitchen but never quite made it. Something about the blandness or card-boardy taste just didn’t do it for me. Paul recently proclaimed that he would love a “quinoa salad with mint” and that was all it took for me to realize that quinoa, like a basic white t-shirt, just needed accessorizing (or flavored ingredients in this case) to make it good. I would recommend making a batch of this salad and refrigerating it, as it lasts almost all week and makes for the perfect little (healthy) snack.


  • Quinoa
  • Lemons
  • Olive Oil
  • Mint
  • Beets
  • Cucumber
  • Tomato
  • Feta
  • Salt & Pepper
  • Garlic cloves, shaved


  1. Cook the quinoa according to your box (each one is slightly different).
  2. Chop up the tomato, cucumber, beets, mint, and crumble the feta.
  3. In a separate small bowl, mix up 1 tblspn of olive oil, 3 shaved garlic cloves, and squeeze the juice of an entire lemon. Add a little salt & pepper.
  4. Combine quinoa, chopped ingredients, and top with salad dressing.
  5. Eat while warm the first time and refrigerate the rest (can be eaten cold later).

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