Roasted Beet and Quinoa Salad

Beet and quinoa salad with wilted spinach

This is another recipe from Thug Kitchen.  I told you I was intrigued by the recipes that I found in this cookbook.  Now don’t just assume that the entire collection of recipes from Thug Kitchen only uses quinoa.  I just happen to have a lot of quinoa in our pantry, so when I see a recipe that calls for it, I know that is one thing I don’t have to go to the grocery store for.

Speaking of grocery stores…I stopped by the store to pick up kale and beets for this recipe.  I quickly realized that shopping for fresh produce at the start of a new year is a bit challenging.  There were so many empty produce shelves.  I have never seen the store so bare. There was no kale to be found, I can only assume that the entire city must be on a January kale cleanse. :)

However, never one to let lack of an ingredient hold me back, I noticed baby spinach and decided to use that instead.  I know it wasn’t what the recipe originally called for, but I already had the beets in my cart (shrug).

This recipe, from start to finish, only took an hour to bring it to the table.  That included all the peeling, chopping and roasting.  In fact, if I had made the dressing while everything was cooking, I likely could have had it to the table even sooner.

I have really developed a passion for quinoa lately.  I just find it such a satisfying food.  I enjoy it hot or cold.  And now that I have had it for breakfast, I know I can incorporate it into just about any meal.  Glad I can get large quantities of it while we are shopping at Costco.

The original recipe called this a side dish, but Jamie and I ate it as our dinner.  I added extra spinach to balance with the quinoa.  The original recipe called for one cup of kale, but I added about three cups of baby spinach.  When added to the hot quinoa the spinach wilted perfectly.  The roasted beets added a brilliant splash of colour that worked perfectly with the brightness of the spinach.

This recipe had a dressing that you are to add to the salad. Since I opted to make it with balsamic dressing, we served it on the side, because it just wasn’t going to photograph well (I am being completely honest with you).  Now, the dressing wasn’t necessary as the dish tasted great without it, however, when added, it brought the dish to an entirely different level.  It was a tangy compliment to the earthiness of the beets and spinach.

Eaten as a hot side dish, this is exceptional, and after trying the leftovers as a cold salad, I can say this dish works great either hot or cold.  This is going to become a new summer salad staple.  WOW, it is only January and already I am thinking about the summer. ;)

Adapted from:
Thug Kitchen
Roasted Beet and Quinoa Salad



  • 1 shallot, diced
  • 1 tsp Dijon mustard
  • 3 tbsp balsamic vinegar (I used a fig balsamic)
  • 1/4 cup olive oil


  • 3 medium beets, peeled and chopped into small chunks
  • 1 tsp balsamic vinegar (the same vinegar you use in your dressing)
  • 2 tsp olive oil
  • Salt and pepper
  • 2 cups water
  • 1 cup rinsed quinoa
  • 3 cups baby spinach, cut into strips
  • 1/4 cup minced parsley


  1. Preheat oven to 400°F.
  2. Make the dressing.
    1. Add all dressing ingredients into a jar with a lid.
    2. Shake well and set aside.
  3. In a medium bowl mix your chopped beets with 1 tsp balsamic and 2 tsp olive oil.
  4. Season beets with salt and pepper.
  5. Place beets in baking dish and cook in preheated oven for 45 minutes (stirring half-way through cooking).
  6. While the beets are cooking, bring 2 cups of water to a boil.
  7. Add quinoa to boiling water, cover and turn down to a simmer.
  8. Cook quinoa for about 20 minutes, or until done.
  9. Add cooked quinoa to baby spinach and parsley.  Mix well
  10. Add cooked beets to your quinoa mixture.
  11. Serve with dressing on the side.
  12. This is great hot or cold!
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Posted by on January 13, 2015 in Entrée, Salads, Side Dishes, Vegetables


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Quinoa Oatmeal

Quinoa Oatmeal in bowl with fruit and brown sugar

Jamie and I received a new cookbook for Christmas – Thug Kitchen.  I had never heard of them before, but I got an awakening when I started flipping through the cookbook and saw that it was peppered with profanity and cursing.  This doesn’t bother me, but I had never seen a cookbook written in this manner before.  Needless to say, it caught my attention.

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Posted by on January 5, 2015 in Breakfast, Leftovers


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Candy Cane Sugar Cookies

Cookies on a present

With the holiday season in full swing, it is time to think about Christmas baking. I know a lot of people have already started….but the problem I have with starting early, is that Jamie and I raid the freezer of our sweet treats, and we end up having to bake twice as much!

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Posted by on December 2, 2014 in Baking, Candy, Cookies, Desserts


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Vegetarian Three Bean Chili

Vegetarian Three Bean Chili

This is my variation on the recipe that my mom always made (and still makes today).  There is nothing better on a cold winter’s day to have a piping hot bowl of chili.  So, you may be asking, why are you sharing this recipe now, in April. Well, as you know, we live in Ottawa, and they are calling for snow this week, so I thought that sharing my recipe for chili made perfect sense! :)

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Posted by on April 13, 2014 in Entrée, In a Pinch, Leftovers, Vegetables


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Beef and Pepper Stir-Fry

 Beef with green and red peppers and snow peas on a bed of pasta on a white plate

This is likely my favourite recipe out of the New Dieters Cookbook. My sister was actually the first person who made it. I remember it was so good I asked for seconds (and likely thirds). Then the next time I was over for a visit, I asked her to make it again. Yep, it is that good!

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Posted by on November 8, 2013 in Beef, Entrée, In a Pinch, Vegetables


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Doughnut Pudding

Bread Pudding made with Doughnuts

This is a title that grabs you and makes you want to read more ;)

We have been making numerous trips to Havelock and Campbellford this summer to deal with Dad’s Estate.  Not exactly how we had planned to spend our summer, but it has allowed us to see Cherie, Dwayne and Sam more than we normally do over the summer.  So that is a definite plus!

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Posted by on August 14, 2013 in Baking, Breads, Desserts, Leftovers


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Mushroom Stuffed Turkey Cutlets


Grilled Turkey Cutlet Stuffed with Mushrooms

Stuffed Turkey Cutlet cut in half to see mushrooms

This is the second recipe that I submitted to Turkey Farmers of Canada and Mushrooms Canada for their #GrillOn Summer promotion. You will remember that the first recipe I made for them was the Turkey Mushroom Sausage.

I knew that I wanted to make something stuffed for this promotion. I actually wanted to make a roulade, but that didn’t turn out too well. It tasted great, but it didn’t slice or photograph very well. I am not sure if my knife wasn’t sharp enough, but it ended up looking like a turkey mushroom casserole instead of a beautiful roulade :)

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Posted by on July 31, 2013 in Entrée, Lemons, Paleo


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