Gluten Free Quinoa, Beet and “Goat Cheese” Salad with Walnuts

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High-protein quinoa marries beautifully with smooth, creamy cashews and earthy baked beets in this vividly colored salad. Can be served warm or at room temperature – it’s equally delicious both ways!

5 from 1 vote

Gluten Free Quinoa, Beet and "Goat Cheese" Salad with Walnuts

Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Servings: 4 Servings
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Ingredients 

  • 3-4 medium red or golden beets, or a combination, washed and trimmed (do not peel)
  • 1 cup water
  • 1 cup vegetable broth or stock
  • 1 cup dry quinoa
  • 2-3 garlic cloves, minced
  • Zest and juice of 1 lemon, about ¼ cup juice
  • 2 tablespoons balsamic vinegar
  • ¼ cup extra-virgin olive oil
  • 2 teaspoons gluten-free Dijon mustard
  • 5-10 drops pure plain liquid stevia or 2 teaspoons coconut sugar
  • ½ cup walnut halves or pieces, lightly toasted
  • cup fresh cilantro, chopped
  • Kosher or fine sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 batch Cashew Goat Cheese, recipe follows

Instructions 

  • Preheat the oven to 425°F. Wrap beets in foil and bake until extremely tender, about 45 minutes to 1 hour. Let cool, then peel and discard the skins and dice into ¾-inch cubes. Set aside.
  • Bring water and broth to a boil in a small heavy saucepan. Rinse quinoa well, drain, and add to water. Return to a boil, then cover and reduce heat to low. Allow to simmer, untouched, for 25 minutes, or until all the liquid is absorbed and the quinoa is cooked. Uncover, fluff with a fork, and let sit at least 10 minutes or until cool.
  • While the quinoa cools, make the dressing. Heat a small amount of oil in a nonstick pan over medium-low heat and add garlic. Add lemon zest and cook, stirring, for 2 minutes. Add lemon juice, vinegar, oil, mustard, and stevia. Stir well and remove from heat.
  • Add the beets and walnuts to the cooled quinoa and toss lightly with the dressing. Add cilantro and season to taste with salt and pepper. Divide the mixture among 4 bowls and top with chunks of Cashew Goat Cheese.

Notes

This salad is even better the second day, after flavors meld.

Nutrition

Calories: 412kcalCarbohydrates: 37gProtein: 9gFat: 25gSaturated Fat: 3gSodium: 319mgPotassium: 512mgFiber: 5gSugar: 6gVitamin A: 235IUVitamin C: 3.9mgCalcium: 47mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Cashew Goat Cheese

5 from 1 vote

Cashew Goat Cheese

Prep Time: 10 minutes
Soak Time: 10 minutes
Servings: 1 Cup
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Ingredients 

  • 1 cup raw cashews
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon white or mild miso
  • ½ teaspoon kosher or fine sea salt
  • Up to ¼ cup water, if needed

Instructions 

  • Cover cashews with boiling water and allow to soak for 10 minutes; drain. Place all ingredients in a high-powered blender or food processor and blend until perfectly smooth and creamy, adding fresh water, if necessary, for the mixture to blend (avoid adding too much water or you’ll end up with cheese sauce). Use immediately or refrigerate overnight (it will firm up as it chills).

Nutrition

Calories: 979kcalCarbohydrates: 42gProtein: 24gFat: 84gSaturated Fat: 13gSodium: 1402mgPotassium: 851mgFiber: 4gSugar: 8gVitamin C: 11.6mgCalcium: 48mgIron: 8.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

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5 from 1 vote (1 rating without comment)

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