Quinoa and Roasted Beetroot Salad

Reset with this healthy superfood salad from Zoe Bingley-Pullin that features high protein quinoa, roasted beetroot, and fresh coriander. It’s as colourful as it is nutritious.


  • ½ cup Healthy Way quinoa, raw
  • 1 medium beetroot, peeled, roasted and diced
  • 1 orange, peeled and segmented
  • ½ bunch coriander, finely chopped
  • ½ cup Healthy Way dry roasted almonds, chopped
  • 50g feta or goat’s cheese, crumbled
  • Salt and pepper, to taste


  • 1 tbs olive oil
  • 1 clove garlic, minced
  • 1/2 tsp honey
  • Pinch cumin
  • Pinch cinnamon


Step 1.

To cook the quinoa, combine quinoa with 1 cup of water in a saucepan and bring to the boil. Reduce heat to a simmer and cook for approximately 10-15 minutes or until water is absorbed. Let quinoa sit for 5 minutes and then fluff with a fork.

Step 2.
In a small bowl whisk together olive oil, garlic, honey, cumin, and cinnamon, and set aside.

Step 3.
In a large bowl toss together cooked quinoa, beetroot, orange, coriander and almonds. Pour over dressing, combine well and top with crumbled feta or goat’s cheese and season to taste.

Serves 2

Catch up on the full episode of The House of Wellness TV show to see more from Jo, Ed, and the team.



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