Quinoa-beetroot-salad – vegan and gluten free

These colours are amazing! Plus this dish is full of flavour and nutritious!


Have you ever mixed quinoa and beetroot? For me the perfect combo! Full of protein and iron but low on carbohydrates and almost no sugar! And I think everybody already knows the magical benefits of quinoa. But if you do not: it is full of minerals, vitamins and amino acids which can not be produced by the human body on its own. The perfect dish for athletes and everybody who is trying to get THAT summer body!

For 4 portions you need:

  • 200g quinoa (I used mixed quinoa)
  • 250g cooked beetroot
  • 50g celery
  • 200g smoked tofu
  • 2tbs olive oil
  • 1 onion
  • 500ml vegetable broth
  • herbs of your taste (I used basil but coriander fits perfect as well)
  • salt, pepper and lime juice


First of all, rinse the quinoa with warm water. Then peel the onion and cut it into cubes, as well as the celery and the smoked tofu.

Stew the onion in hot olive oil in a large pot then successive add celery, smoked tofu and quinoa and roast gently. Deglaze everything with hot veggie broth, boil up and let cook on low heat for about 20 minutes.

Cut beetroot into cubes and chop up the herbs you want to use. Let the quinoa mix cool down completely then mix with beetroot and herbs. Taste with salt, pepper and lime juice (I used about 2tbs).

One portion of this salad has the following nutritional values: 383 kcal, 44g carbohydrates, 16g fat, 17g protein, 5g fiber and 30% of the daily recommended dose of iron.

Stay vegan ❤

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