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Beet, Corn and Quinoa Salad

Author: Gaby Dalkin


  • 1 cup dry quinoa
  • 3 cups chicken or vegetables stock
  • 4 beets quartered and ends trimmed off
  • 3 tbsp olive oil divided
  • 1 1/2 cups fresh corn on the cob kernels removed
  • 1 cup small fresh mozzarella balls halved
  • 10 basil leaves cut into a chiffonade
  • 1 shallot finely chopped
  • 2 tbsp champagne vinegar
  • 1 teaspoon Dijon mustard
  • sea salt and freshly cracked black pepper to taste


  • Preheat the oven to 375 degrees F.
  • Combine the quinoa and stock in a medium sized saucepan over medium high heat. Cook the quinoa until it has absorbed all of the liquid and then remove it from the heat and set aside.
  • Place the quartered and trimmed beets on a roasting pan and drizzle with 1 tbsp olive oil and a sprinkle of salt. Place the pan into the oven and roast for about 40 minutes until the beets are tender.
  • Remove the beets from the oven and set them aside to cool. When they are cool enough to touch, rub off the skin and then cut the beets into bite sized pieces and add to the qunioa mixture.
  • Toss in the corn, mozzarella and basil leaves and give the salad a quick toss.
  • In a small bowl, whisk together the shallot, remaining olive oil, champagne vinaigrette and dijon mustard. Drizzle the dressing over the salad and serve.


Typically quinoa is cooked with a 2:1 water to quinoa ration. But I've found that cooking it with a 3:1 water to quinoa ratio, makes it even better!