Mediterranean Quinoa with Red Beets Recipe
Get a head start on your week with this perfectly balanced, dietitian-created Mediterranean Quinoa with Red Beets recipe.
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Ingredients
- 1 cup quinoa, rinsed
- 2 tbsp olive oil
- 3 cups peeled, diced red beets (1 lb)
- 1 bunch green onions, sliced, white and green parts, divided
- 2 tbsp minced garlic
- 1 tbsp minced lemon zest, plus 2 tbsp fresh lemon juice, divided
- 1 cup chopped fresh flat-leaf parsley
- 1 cup chopped unsalted walnuts, toasted
- 1/4 tsp each sea salt and ground black pepper, or to taste
- Balsamic vinegar, to taste
- 6 tbsp crumbled feta cheese
Preparation
- In a large nonstick skillet, cook quinoa according to package directions; transfer to a bowl and set aside.
- In same skillet on medium-high, heat oil. Add beets and whites of onion and sauté until beets are fork-tender, 10 minutes. Add garlic and cook for 1 minute more. Stir in quinoa, greens of onions, lemon zest and juice, parsley and walnuts; season with salt, pepper and vinegar. Garnish each serving with 1 tbsp feta.
Nutrition Information
- Serving Size 1 cup
- Calories 344
- Carbohydrate Content 32 g
- Cholesterol Content 8 mg
- Fat Content 21 g
- Fiber Content 6 g
- Protein Content 10 g
- Saturated Fat Content 3.5 g
- Sodium Content 234 mg
- Sugar Content 7 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 0 g