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Recipe Image of Plant-Based Beet + Quinoa Salad & Veggie Kebob

Plant-Based Beet + Quinoa Salad & Veggie Kebob

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  • Makes: 5 1/2 cups (1250 mL)  
  • Freezing: not recommended  
  • Prep Time: 1 hour 
  • Cooking Time: 20 minutes 


750ml3 cups water

5ml1 tsp salt

375ml1 1/2 cups TruRoots® Sprouted Quinoa

15ml1 tbsp Vegetable Oil

1 onion, diced

2 cloves garlic, finely minced

5ml1 tsp cumin

5ml1 tsp cinnamon

50ml1/4 cup lemon juice

50ml1/4 cup olive oil

125ml1/2 cup parsley, chopped

125ml1/2 cup mint, chopped

500ml1 jar Bick’s® Whole Baby Beets, drained, rinsed and halved

175ml3/4 cup feta cheese*, crumbled

50ml1/4 cup sliced almonds, toasted

Salt and pepper to taste

Vegetable Kababs:

Bick’s® Mini Crunch’ems

Bick’s® Mild Banana Pepper Chunks

Bick’s® Sour Cocktail Onions

Bick’s® Whole Baby Beets

Quinoa balls


 1 Bring water and salt to a boil in medium saucepan. Add quinoa, return to the boil, reduce heat and simmer uncovered 10-15 minutes until liquid is absorbed. Remove from heat, cover and let steam until fluffy, about 10 minutes. Cool to room temperature. Meanwhile, heat oil in small pan over medium heat. Add onion, garlic, cumin and cinnamon and cook until soft, about 5 minutes. Cool. Combine lemon juice and olive oil in small bowl. Add herbs and toss with cooled quinoa, beets, cheese and sliced almonds. Season with salt and pepper.

  Vegetable Kababs:

 2 Thread mini crunch’ems, mild banana pepper chunks, sour cocktail onions, whole baby beets, and quinoa balls on wooden skewer. Grill over high heat until warm. Serve over quinoa salad.

  *for vegan version, replace feta cheese with non-dairy cheese.

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