Quinoa Beet Rice Salad

Quinoa Beet Rice Salad



  • 2 boiled & cubed chicken breast
  • 1/4 cup dry quinoa
  • 1/2 cup water
  • 2 medium beets boiled peeled & diced
  • 1/4 cup cilantro leaves
  • 1/2 cup cooked edamame
  • 1/2 cup diced celery
  • 1/3 cup grape tomatoes
  • 1/4 cup feta cheese
  • 1 Tbsp apple cider vinegar
  • 2 Tbsp fresh lime juice
  • Add salt and pepper to taste


  • Boil chicken breast in a medium saucepan until fully cooked. Allow to cool & cube, place in a bowl and set aside.
  • In a small saucepan, place in dry quinoa with water. Bring to a boil and then simmer for 10-15 minutes or until quinoa is fluffy.
  • Boil whole beets for 45 minutes, run with cool water and peel with your hands. Peels should slide right off. Dice beets.
  • Place cubed chicken, beats & quinoa into a large mixing bowl with the cilantro, tomato, edamame, celery, feta, apple cider vinegar and lime juice.
  • Season with salt and pepper and toss everything to combine thoroughly. Transfer to a serving bowl and enjoy!
  • Can be served warm or chilled.
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