Name: Quinoa, Lentil and Beetroot Salad
Prep time: 10 min
Total time: 10 min
Ingredients: ½ cup quinoa; 1 shallot, finely chopped; 3 medium cooked or marinated beetroots, diced; 1 tin lentils, drained and rinsed; 4 radishes, sliced; 4 sun-blushed tomatoes (from a jar), chopped; ½ red bell pepper, diced; 1 Tbsp extra-virgin olive oil; 1 Tbsp cider vinegar; 1 Tbsp gluten-free soy sauce; 1 tsp black cumin seeds; 1 Tbsp freshly grated horseradish or 2 tsp horseradish sauce; Salt and freshly ground black pepper; 2 Tbsp chopped parsley or coriander

Quinoa, Lentil and Beetroot Salad

17 Mar 2026

by Dinna

Prep Time

10 minutes

Total Time

10 minutes

Background

This quinoa, lentil and beetroot salad is fresh, colourful and packed with goodness. It’s rich in protein and fibre, naturally gluten-free and completely plant-based, making it a great option for a healthy lunch or light supper.
The earthy beetroot and lentils are balanced by the light, fluffy quinoa, while radishes and pepper add crunch. A touch of horseradish gives the salad a gentle heat and tang, lifting all the flavours. You can use freshly grated horseradish or a good-quality horseradish sauce for convenience.
It’s a versatile dish that works well on its own, as part of a buffet, or alongside grilled vegetables or plant-based mains.

Ingredients

½ cup quinoa
1 shallot, finely chopped
3 medium cooked or marinated beetroots, diced
1 tin lentils, drained and rinsed
4 radishes, sliced
4 sun-blushed tomatoes (from a jar), chopped
½ red bell pepper, diced
1 Tbsp extra-virgin olive oil
1 Tbsp cider vinegar
1 Tbsp gluten-free soy sauce
1 tsp black cumin seeds
1 Tbsp freshly grated horseradish or 2 tsp horseradish sauce
Salt and freshly ground black pepper
2 Tbsp chopped parsley or coriander

Instructions

Place the quinoa in a saucepan and add twice its volume of water. Bring to the boil, then reduce the heat and simmer for about 15 minutes, until the water has been absorbed. Cover and let it rest for 10 minutes. This can be done in advance.
In a large mixing bowl, combine the drained lentils with the cooked quinoa and toss gently.
Add the diced beetroot, radishes, sun-blushed tomatoes and red pepper. Mix everything together.
Pour in the olive oil, cider vinegar and soy sauce, then add the cumin seeds. Toss well to coat.
Stir in the horseradish and season with salt and pepper. Taste and adjust the seasoning, adding more horseradish or vinegar if needed.
If you have time, let the salad rest for about 10 minutes to allow the flavours to develop.
Just before serving, fold in the fresh herbs.
Serve at room temperature.

https://cooktogether.com/?recipe=quinoa-lentil-and-beetroot-salad

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