Delicious Quinoa Salad With Beetroot Hummus Dressing

I’ve always thought of salad as more of a summer food but I’ve missed eating it so much lately that I just thought “y’know what? I’m an adult and I can eat whatever I want, whenever I want“!

Who knew that meant eating salad in winter? Not five-year-old me anyway that’s for sure, and not at any time of the year for that matter. Oh if she only knew the wild things she’d end up doing like eating cold foods when it’s freezing outside and loving vegetables!

Maybe she would have actually liked this salad because of the pink quinoa and dressing, great way to get kids (or yourself!) to eat healthier by turning everything into your favourite colour. I used beetroot to colour the quinoa and dressing and chose to add things like red kidney beans and grapes to add to the pink tones.


I also cut little lovehearts out of the cucumber just by using a regular knife to make it extra cute and pretty! So whether, like me, you just like your food to look girly and aesthetically pleasing or you’re trying to encourage a child to eat salad, this little extra step is so easy and makes for a very pretty meal.

I hope you enjoy this recipe!

Prep Time: 5 mins   Cook Time: 30 mins
Total Time: 35 mins   Serves: 2


For the salad
  • 120g quinoa (I used white quinoa)
  • 360ml water
  • 100g spinach
  • 1/2 cucumber
  • 1 can red kidney beans
  • 1 handful red grapes
  • 2 tsp juice from a jar of beetroot (optional)
For the dressing
  • 1 tbsp classic hummus or beetroot hummus (I have a recipe for beet hummus here)
  • 1 tsp juice from a jar of beetroot (if using classic hummus)
  • 2 tbsp water


  1. Rinse the quinoa well, add it to a pot along with the water and cook according to package instructions.
  2. While the quinoa is cooking wash the spinach, grapes, red kidney beans and cucumber. Cut the grapes in half and slice the cucumber whatever way you like. If you want to cut lovehearts out of the cucumber all you have to do is get a regular, blunt knife then slice a V shape into the cucumber and then at the edge of each side of the V curve the knife inwards and downwards, then just pop the centre out!
  3. Once the quinoa is cooked you can add two teaspoons of beetroot juice to it and mix well to turn the quinoa pink if you like.
  4. Mix everything together in a large bowl except the cucumber if you want to decorate with it.
  5. To make the dressing all you need to do is mix the hummus with some water and if you are using classic hummus and want to turn it pink just add in one teaspoon of beetroot juice.
  6. Serve and enjoy!


Thank you so much for reading and I really hope you liked this recipe! I’d love to hear your thoughts so please let me know what you think.

Love, Áine.

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