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Quinoa Harvest Salad

  A healthy bowl of flavor. Quinoa is the base of the salad with other vegetables, nuts, and seeds added to achieve a wonderful combination of flavor and color. Balsamic vinaigrette adds the finishing touch. 

Course: Main Course, Salad
Keyword: beets, harvest salad, quinoa, quinoa salad
  • quinoa
  • butternut squash cooked and cubed
  • pecans, walnuts, or slivered almonds
  • roasted corn
  • green onions chopped
  • raw or toasted pumpkin seeds
  • cooked beets cubed or sliced
  • avocado
  • kale stems removed and chopped finely
  • balsamic vinaigrette dressing
  1. Cook the quinoa.
  2. You can cook it on the stove top or I highly recommend using the INSTANT POT, of course. It not only saves a little time, you can do other things while it's cooking instead of babysitting (like chopping vegetables). Here are the instructions for making it in the Instant Pot.
  3. Cook the squash and beets if you haven't already.
  4. Roast the corn
  5. Roasting frozen corn is really easy. Preheat oven to 400 °. All you do is toss the frozen corn with some extra virgin olive oil, and salt (Redmond Real Salt is my favorite!). Spread the frozen corn on a baking sheet lined with heavy-duty foil, and then bake for 20 to 30 minutes until those frozen corn kernels are nice and sweet and slightly toasted.
  6. Chop green onions
  7. Chop kale
  8. Dice avocado
  9. Add a balsamic vinaigrette of your choice.
Recipe Notes

TIP: If you plan things right, this salad can be a total breeze. During the week, have one of the items to the salad with every meal. Double whatever you make so you will have extra for the salad. So, makes beets and cook extra.