This black quinoa salad is an ideal addition to your summer lunch recipes, pairing wonderfully with our firepit salmon. While black quinoa isn't the only option, its dramatic color and satisfying crunch make it stand out.

Ingredients (serves 8)

  • 20 baby beetroots, cleaned, trimmed, and halved (or quartered if large)
  • 2 tablespoons olive oil
  • 3 sprigs thyme, plus extra leaves for serving
  • Salt and black pepper, to taste
  • 2 tablespoons butter
  • 4 tablespoons balsamic vinegar
  • 1 cup black quinoa
  • 9 oz runner beans
  • 7 oz shelled broad beans
  • 2 tablespoons extra virgin olive oil

Preparation Method

Black quinoa and beet salad in a large grey bowl on a table with knife, fork, jug, water glass, and linen napkin

  1. Preheat your oven to 375°F. Arrange the baby beets in a roasting pan, drizzling them with olive oil, sprinkling with thyme, and seasoning generously with salt and black pepper. Cover the pan tightly with aluminum foil and roast for 30 minutes, or until the beets are nearly tender.
  2. Remove the foil, add the butter and 2 tablespoons of balsamic vinegar, and return to the oven for another 10–15 minutes, until the beets start to brown.
  3. Meanwhile, rinse the quinoa in a saucepan (we recommend using HexClad Hybrid non-stick saucepans from Amazon), adding 2 cups of water. Bring it to a boil, let it bubble for a few minutes, then reduce the heat to low. Cover and simmer for about 20 minutes, until all the water is absorbed and the quinoa is tender yet slightly firm.
  4. Prepare the vegetables by thinly slicing the runner beans diagonally. Blanch them in boiling water for 2 minutes, then drain and rinse under cold water to halt the cooking process. Drain again.
  5. Blanch the broad beans in boiling water for 2 minutes, then rinse with cold water. Slip off the pale green skins to reveal the bright green beans inside.
  6. To assemble, gently mix together the roasted beets (including any juices from the pan), cooked quinoa, runner beans, and broad beans. Sprinkle with fresh thyme leaves, add the remaining 2 tablespoons of balsamic vinegar, and drizzle with extra virgin olive oil. Serve at room temperature.

Salads can be more than just a mix of leaves and tomatoes. Explore our fantastic collection of summer salad recipes, featuring this black quinoa salad, which combines hearty ingredients to create impressive sides or light main courses.