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A nutritious salad made with quinoa, beetroot, and apple.
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Quinoa Beet Apple (150 g) has 158 calories. That works out to 105 calories per 100 g. It contains 29.7 g of carbs, 4.8 g of protein, 2.6 g of fat and 4.9 g of fiber. Its 0.6 mg of Manganese covers 26% of the Daily Value. Its glycemic index is 45 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 150 g
158
KCAL / 150G
Carbs
29.7g
· 11% DV
Protein
4.8g
· 10% DV
Fat
2.6g
· 3% DV
Fiber
4.9g
· 18% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 74% · Protein 12% · Fat 14%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 158 kcal | |
| Total fat | 2.6 g | 3% |
| Saturated fat | 0.27 g | 1% |
| Trans fat | 0 g | |
| Sodium | 18 mg | 1% |
| Total carbohydrate | 29.7 g | 11% |
| Fiber | 4.9 g | 18% |
| Protein | 4.8 g | 10% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 150 g | 158 kcal |
| 1 piece (mini) | 80 g | 84 kcal |
| 100 g | 100 g | 105 kcal |
| 1 serving (small) | 100 g | 105 kcal |
| 1 cup (medium) | 180 g | 189 kcal |
| 1 serving (large) | 220 g | 231 kcal |
| 1 bottle (jumbo) | 300 g | 315 kcal |
| 1 serving (extra large) | 300 g | 315 kcal |
Calculated from 105 calories per 100 g.
Quinoa beet apple salad combines cooked quinoa, beetroot and fresh apple, usually with a simple dressing. Recipes may also include herbs, nuts or leafy greens, but the sweet-earthy contrast of beet and apple is the defining feature.
Cook and cool the quinoa, then toss it with diced cooked beetroot and chopped apple. Dress with olive oil, lemon juice, salt and pepper. Add fresh herbs or toasted walnuts if you want extra flavor and crunch.
A lemon-and-olive-oil dressing suits quinoa beet apple salad because its acidity balances the sweet apple and earthy beetroot. For a sharper taste, whisk in a little Dijon mustard; add the dressing gradually so the salad does not become soggy.
Either works, but roasted beets give quinoa beet apple salad a deeper, sweeter flavor, while boiled beets taste milder. Let cooked beets cool before mixing them in, so they do not wilt the apple or make the quinoa too soft.
Yes, drained canned beets work in quinoa beet apple salad and save preparation time. Rinse them briefly if they taste strongly of brine, then pat them dry before dicing so excess liquid does not dilute the dressing.
Toss the chopped apple with lemon juice before adding it to quinoa beet apple salad. The acidity slows browning, and adding the apple shortly before serving helps it stay crisp rather than softening in the dressed salad.
Yes, prepare the quinoa and cooked beets ahead and refrigerate them separately or together. For the freshest texture, cut and add the apple and dressing close to serving time; this keeps the fruit crisp and prevents the salad from becoming watery.
Quinoa beet apple salad pairs well with grilled chicken or fish, roasted vegetables, and lentil dishes. It also works as a colorful side for a sandwich or soup, or as a light lunch topped with chickpeas.
Add a protein-rich ingredient such as chickpeas, lentils, baked tofu or grilled chicken to make quinoa beet apple salad more substantial. A handful of walnuts or pumpkin seeds adds crunch and makes the salad more satisfying.
Yes, quinoa beet apple salad can be served warm, especially when the quinoa and beets are freshly cooked. Let them cool until just warm before adding the apple, so it stays crisp and the dressing retains its fresh flavor.
Vitamins
Folate
51µg · 13% DV
Vitamin C
11.25mg · 13% DV
B5
0.45mg · 9% DV
B1
0.11mg · 9% DV
Minerals
Manganese
0.6mg · 26% DV
Copper
0.2mg · 22% DV
Phosphorus
105mg · 15% DV
Magnesium
54mg · 13% DV
Potassium ⭐
315mg · 9% DV
Sodium
18mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 158 calories in 1 serving (medium) (150 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Quinoa Beet Apple is a colourful salad of cooked quinoa tossed with beetroot and apple. It is a contemporary combination rather than a dish tied to one particular region, bringing together quinoa—a seed used much like a grain—with earthy, gently sweet beet and crisp fruit. The quinoa gives the salad a pleasantly substantial base, while the apple adds a fresh contrast in both flavour and texture.
Serve it as a light lunch, a side for grilled vegetables, or part of a larger spread; it works well chilled or at room temperature. It offers fibre from the plant ingredients and some protein from the quinoa. For a lighter finish, keep the dressing modest and add the apple shortly before serving so it stays crisp.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.27g
MONOUNSATURATED
0.48g
POLYUNSATURATED
0.33g
Omega 6:3 ratio 5.4:1
Above the ideal 4:1 (5.4:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.