Beetroot & Pomegranate Quinoa Salad- Jessy Wallace


  • 1.5 cups dry quinoa 
  • 3 beetroot, peeled
  • 1/2 cup apple cider vinegar + 1 tsp sugar 
  • Handful of kale 
  • Handful of fresh mint 
  • Arils from 1 pomegranate 
  • Juice from 1 lemon 


  1. Boil whole beetroot in water, apple cider vinegar and sugar for approximately 15 minutes, you still want it to be a little crunchy.
  2. Once cooled, cut into matchsticks and set aside in the fridge. 
  3. Rinse the quinoa then cook with 3 cups water until all the liquid is absorbed/according to packet directions. 
  4. Finely chop the kale and mint leaves.
  5. When the quinoa has cooled, toss all ingredients together and squeeze the lemon juice over, season with desired amount of salt and pepper. 

Serve as a side salad with avocado or as a main with your choice of protein.

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