Tricolor Quinoa Salad with Roasted Mushrooms & Beets

Roasting mushrooms intensifies their umami-rich flavor and gives them a meaty 
texture, making this meatless main an all-around palate-pleaser.

Find more quinoa recipes here. 

Prep Time
25 min
Cook Time
30 min
55 min


  • 8 oz beets, halved
  • 10 oz 
white button mushrooms, trimmed and quartered
  • 5 tsp 
extra-virgin olive oil, divided
  • 3/8 tsp 
(1/4 + 1/8) tsp sea salt, divided
  • 1 cup 
tricolor quinoa, rinsed
  • 1 tsp 
lemon zest + 2 tbsp 
fresh lemon juice
  • 1 1/2 tbsp red wine vinegar
  • Pinch ground black pepper
  • 1/4 cup finely chopped fresh dill
  • 1/2 cup crumbled feta cheese


  1. Preheat oven to 375˚F. Bring a small saucepan of water to a boil. Add beets and cook until fork-tender, about 30 minutes. Drain and let cool slightly. Trim, peel and cut into 1/3-inch chunks. Set aside.
  2. Meanwhile, line a large rimmed baking sheet with parchment paper. Arrange mushrooms on baking sheet, spreading evenly. Drizzle mushrooms with 2 tsp oil and sprinkle with ¼ tsp salt. Roast until tender and slightly browned, about 18 minutes. Set aside.
  3. Meanwhile, in a saucepan, bring quinoa and 2 cups water to a boil. Reduce heat to low, cover and simmer until tender, about 15 minutes. Set aside.
  4. Prepare dressing: In a small bowl, whisk together lemon zest and juice, vinegar, remaining 3 tsp oil, pepper and remaining 1/8 tsp salt.
  5. In a large bowl, toss together quinoa, mushrooms, dill and ¼ cup dressing. In a bowl, toss beets with remaining dressing. To serve, top quinoa mixture with beets and cheese.

Nutrition Information

  • Serving Size 1 1/2 cups
  • Calories 293
  • Carbohydrate Content 35 g
  • Cholesterol Content 17 mg
  • Fat Content 13 g
  • Fiber Content 0 g
  • Protein Content 12 g
  • Saturated Fat Content 4 g
  • Sodium Content 387 mg
  • Sugar Content 5 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 2 g