Quinoa and Amaranth Salad

from Awesome Ancient Grains & Seeds

This salad served with roasted root vegetables, green onions and blood orange come together in a winter salad. Blood oranges and a citrus vinaigrette add a bit of brightness to those dark January days. Tip: Cook more beets and turnips than you need for this salad, and pack them for lunch or use in other recipes.


2 medium-sized white and purple turnips

2 Tbsp (30 mL) olive oil, divided 

2 Tbsp (30 mL) apple cider vinegar, divided 

1 tsp (5 mL) kosher salt, divided

2 bunches green onions

3 medium-sized beets

2 blood oranges

2 cups (475 mL) cooked quinoa 

1 ¼ cups (350 mL) cooked black amaranth 

1 cup (250 mL) candied nuts and seeds 


2 Tbsp (30 mL) lemon juice

¼ cup (60 mL) olive oil

½ tsp (2.5 mL) kosher salt

½ tsp (2.5 mL) freshly ground black pepper

1 tsp (5 mL) Sambal Oelek


Preheat oven to 400F (205C) and line 3 baking sheets with parchment.

Trim and peel turnips and cut each one into 4 to 6 wedges. Toss with 1 Tbsp (15 mL) each of the olive oil and apple cider vinegar and ½ tsp (2.5 mL) of the salt. Transfer to the baking sheet, setting the bowl to one side.

Trim and clean onions and cut on the diagonal into 1-inch (2.5 cm) lengths. Transfer to the same bowl used for the turnips and toss in the oil, vinegar and salt remaining in the bottom of the bowl. Transfer to a baking sheet.

Trim beets and cook them, unpeeled, in simmering water for 30 minutes. Drain, cover beets with cold water and peel. Cut each beet into 4 to 6 wedges. Toss with remaining tablespoon (15 mL) each of oil and vinegar and ½ teaspoon (2.5 mL) salt and transfer to a baking sheet.

Roast vegetables. Remove onions after 15 minutes and turnips and beets after 30 minutes. Cool to room temperature. Slice wedges of beets and turnips crosswise into triangles. Set aside.

Zest the blood oranges, then peel and cut into small wedges, setting the peels and zest aside. Combine cooked grains in a medium bowl, tossing with a fork to break up any lumps. Stir in vegetables, orange wedges and zest.  Squeeze any juice from the reserved orange peels over top.

Whisk the vinaigrette ingredients together. Toss salad with half the vinaigrette, taste and add more if needed. Toss the candied nuts and seeds in at the end. Serve immediately.

Makes 6 servings.

Note: See cookbook on how to cook the quinoa, amaranth and candied nuts and seeds.

Nada’s Tips & Tricks: I LOVE salads so to have a winter one that’s packed with goodness and flavour is a treat. Very filling, even for the carnivores around the tables.

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Contents and images used with permission by Douglas & McIntyre. https://douglas-mcintyre.com/products/9781771621779