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Rich in plant protein, fiber, and antioxidants, gluten-free, vitamin and mineral powerhouse
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Quinoa Beet Corn Broccoli Salad (150 g) has 165 calories. That works out to 110 calories per 100 g. It contains 28.8 g of carbs, 6.1 g of protein, 2.6 g of fat and 4.9 g of fiber. Its 78 µg of Vitamin K covers 65% of the Daily Value. Its glycemic index is 50 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 cup (medium) · 150 g
165
KCAL / 150G
Carbs
28.8g
· 10% DV
Protein
6.1g
· 12% 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 71% · Protein 15% · Fat 14%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 165 kcal | |
| Total fat | 2.6 g | 3% |
| Saturated fat | 0.33 g | 2% |
| Trans fat | 0 g | |
| Sodium | 27 mg | 1% |
| Total carbohydrate | 28.8 g | 10% |
| Fiber | 4.9 g | 18% |
| Protein | 6.1 g | 12% |
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 cup (medium) | 150 g | 165 kcal |
| ½ cup (small) | 75 g | 83 kcal |
| 100 g | 100 g | 110 kcal |
| 1 piece (small) | 100 g | 110 kcal |
| 1 serving (large) | 200 g | 220 kcal |
| 1.5 cup (large) | 225 g | 248 kcal |
| 1 bottle (jumbo) | 250 g | 275 kcal |
| 2 cup (extra large) | 300 g | 330 kcal |
| 1 pack (jumbo) | 350 g | 385 kcal |
Calculated from 110 calories per 100 g.
Cook and cool the quinoa, then combine it with prepared beet, broccoli, and corn. Toss the quinoa beet corn broccoli salad with olive oil, lemon juice, salt, and pepper. Add the dressing shortly before serving for the freshest texture.
Yes, quinoa beet corn broccoli salad is usually served cold or at room temperature. Cool the cooked quinoa and vegetables before mixing them with the dressing; serving it chilled also makes it convenient for packed lunches.
Yes, rinse quinoa under cool water before cooking it for quinoa beet corn broccoli salad. Rinsing removes saponins on the surface, which can taste bitter or soapy, and helps the finished salad taste clean.
Broccoli can be raw or cooked in quinoa beet corn broccoli salad, but lightly steaming it gives a tender bite without making the florets mushy. If using it raw, cut the florets small so they mix easily with the quinoa.
Yes, roasted beets work well in quinoa beet corn broccoli salad and add a deeper, sweeter flavor than raw beets. Let them cool before adding them, then fold them in gently to keep their color from staining every ingredient.
Yes, frozen broccoli can work in quinoa beet corn broccoli salad. Cook it according to the package directions, drain it thoroughly, and let it cool first; excess water can make the quinoa and dressing soggy.
A lemon-and-olive-oil dressing is a simple match for quinoa beet corn broccoli salad. Whisk in Dijon mustard for extra tang and a thicker texture, then season to taste so the dressing complements the sweet corn and beets.
Yes, quinoa beet corn broccoli salad is suitable for making ahead. Keep it covered in the refrigerator and, for the best texture, store the dressing separately and toss it in shortly before serving.
Quinoa beet corn broccoli salad generally keeps for 3–4 days in a covered container in the refrigerator. Refrigerate it promptly after serving, and discard it if it develops an off smell, slimy texture, or visible spoilage.
Yes, quinoa beet corn broccoli salad can be served as a light main dish, especially for lunch. For a more substantial meal, top it with chickpeas, tofu, or a cooked protein, or serve it alongside soup.
Vitamins
Vitamin K
78µg · 65% DV
Vitamin C
28.5mg · 32% DV
Folate
87µg · 22% DV
B6
0.2mg · 12% DV
Minerals
Manganese
0.72mg · 31% DV
Copper
0.24mg · 27% DV
Phosphorus
123mg · 18% DV
Magnesium
57mg · 14% DV
Potassium ⭐
405mg · 12% DV
Sodium
27mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 165 calories in 1 cup (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 Corn Broccoli Salad combines cooked quinoa with beetroot, sweetcorn and broccoli. It is a modern, flexible salad rather than a dish tied to one particular regional tradition; a simple lemon and olive-oil dressing is a common fit, and the ingredients can be served chilled or warm.
The beets bring earthy sweetness, the corn adds a juicy pop, and broccoli gives the bowl a fresh, firm bite alongside quinoa’s tender, slightly nutty grains. Serve it as a light lunch, a side dish, or a make-ahead option for a picnic. It offers plant protein and fibre, making it more filling than a salad made only from vegetables. For a lighter finish, use a modest amount of oil and add lemon or fresh herbs.
Very 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
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.33g
MONOUNSATURATED
0.66g
POLYUNSATURATED
1.02g
Omega 6:3 ratio 5.2:1
Above the ideal 4:1 (5.2:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.