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Quinoa Brussels Sprouts Beet Salad
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5 from 8 votes

Quinoa Brussels Sprouts Beet Salad

Quinoa, Roasted Brussels Sprouts, and beets dressed in a light olive oil and lemon dressing. Great wintertime salad that is perfect for lunch or dinner.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Salads
Cuisine: American
Servings: 8
Calories: 244kcal
Author: Stephanie


  • 14 ounces fresh brussels sprouts
  • 3 medium beets
  • 2 medium/large lemons
  • ½ cup olive oil divided
  • 1 cup quinoa uncooked
  • 4 ounces fresh greens*
  • salt & pepper to taste


  • Preheat oven to 400 degrees.
  • Slice bottom off brussels sprouts & cut in half. Place in medium mixing bowl.
  • Wash beets and cut into bite sized chunks and place in bowl with brussels sprouts.
  • Slice 1 lemon into about ½ inch slices and add to mixing bowl. Reserve other lemon for juice for dressing.
  • Pour in 2 tbsp. olive oil and salt & pepper to taste. Mix well.
  • Place on large rimmed baking pan and roast about 35-40 minutes tossing at least once during cooking process.
  • Meanwhile cook quinoa according to package directions.** 
  • Chop greens and mix with cooked cooled quinoa.
  • Add ¼ cup lemon juice and ¼ cup olive oil + 2 tbsp. to quinoa & greens mixture and combine well.
  • Top with roasted veggies and toss.
  • Optional toppings: pumpkin seeds & pomegranate seeds.


*I used a mix of baby kale, bok choy, & spinach(called super spinach).But any kind of hearty greens should work fine.
** I like to soak the quinoa in cold water in bowl prior to cooking about 15 minutes. I used a white quinoa for this recipe but you could use any kind.
This keeps well in the fridge covered for up to five days.


Calories: 244kcal