Saltbush and Quinoa Salad with Roasted Beetroot

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant salad combining earthy roasted beetroot and nutty quinoa, accented by aromatic Australian saltbush leaves and a zesty lemon dressing. This australian-inspired salads ready in about 45 minutes pairs rinsed quinoa, water, olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 35 min Serves 4 Australian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Toss 3 peeled and cubed medium beetroots with 2 tbsp olive oil and 1/2 tsp salt; spread on a baking sheet and roast for 30-35 minutes until tender and caramelized, stirring halfway.
  2. Step 2: While beets roast, bring 2 cups water to a boil in a medium saucepan. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed; fluff with a fork and let cool slightly.
  3. Step 3: In a small bowl, whisk together 3 tbsp lemon juice, 1 tbsp olive oil, 1 tsp honey, 1/2 tsp salt, and 1/2 tsp black pepper to create the dressing.
  4. Step 4: In a large bowl, combine the cooked quinoa, roasted beetroot, 1/4 cup chopped saltbush leaves (or baby spinach), 1/3 cup chopped toasted walnuts, and 1/2 cup crumbled feta cheese.
  5. Step 5: Drizzle the dressing over the salad and toss gently to combine all ingredients evenly. Serve at room temperature or chilled.

Frequently asked questions

How long does Saltbush and Quinoa Salad with Roasted Beetroot take to make?

Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Saltbush and Quinoa Salad with Roasted Beetroot?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rinsed quinoa from drying out.

Can I substitute ingredients in Saltbush and Quinoa Salad with Roasted Beetroot?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Saltbush and Quinoa Salad with Roasted Beetroot for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Saltbush and Quinoa Salad with Roasted Beetroot?

Australian salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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