This light salad is full of all the best that the summer bounty provides – fresh green beans, light and flavorful herbs, hardy beets, and crisp green onions. Enjoy over greens or all on its own!

Roasted Beet & Green Bean Quinoa Salad with Summer Herbs

  • Servings: 4-6
  • Difficulty: easy
  • Print

A light, flavorful, and nutrient-rich quinoa salad that can be stretched for multiple lunches and dinners!


  • 1 cup quinoa, uncooked
  • 3 beets; roasted and chopped
  • 1 cup of green beans; roasted or raw and cut into roughly 1′ chunks
  • 1/4 cup green onions, chopped
  • 1/3 cup fresh parsley, chopped
  • 3 tablespoons fresh dill, chopped
  • 1/3 kalamata olives; chopped
  • 1/3 cup olive oil
  • 3 tablespoons red wine vinegar
  • 3 tablespoons lemon juice
  • 3 tablespoons Dijon mustard
  • 1/4 teaspoon salt
  • 2 teaspoons black pepper
  • Red pepper flakes; to taste (optional)
  • Goat cheese crumbles (optional; if tolerated)


  1. Cook quinoa according to directions. Generally 1 cup of quinoa to 2 cups liquid – bring to boil and reduce heat to simmer for 12-15 minutes. (Make sure to thoroughly rinse quinoa before cooking.)
  2. While quinoa is cooling, mix beets, green beans, parsley, dill, and kalamata olives in large mixing bowl.
  3. In a jar with a lid that seals tightly, mix olive oil, red wine vinegar, lemon juice, dijon mustard, salt, pepper, and red pepper flakes. Shake until fully mixed.
  4. Pour dressing over quinoa mixture and toss until evenly coated.
  5. Serve over greens and sprinkle with goat cheese.
  6. ENJOY!

NOTE: If you are grain-free, double up on the beets and beans and forgo the quinoa.

REMEMBER: Recipes are GUIDELINES! So feel free to modify, taste as you go, and make it your own.


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