Winter Beetroot Carrot Apple Quinoa Salad with Orange Ginger Dressing

Winter Beetroot Carrot Apple Quinoa Salad with Orange Ginger Dressing

Being that it is winter here in Chicago I am trying to find new dishes to make that are nourishing without falling into the soup and stews category. While I am usually not a fan of eating beetroot, its flavors blended perfectly with the tartness of the apple and sweetness of the carrot. The fresh ginger added a nice spicy zing, and the toasted pumpkin seeds on top gave it a contrasting crunch. I left the beet, carrot, and apple raw to save time in the kitchen and to up my intake of raw veggies which I tend to lack in during the cold months. 

You can serve this warm as is or cold over a bed of greens to make a hearty salad. And the beet turns the quinoa hot pink which is pretty cool if you ask me


  • 1 medium beetroot, peeled and julienned or grated (about 3/4 cup)
  • 3 medium carrots peeled and julienned or grated (about 3/4 cup)
  • 1 medium apple sliced into thin strips (I recommend using a tart variety. I used Honeycrisp)
  • 1 cup uncooked quinoa
  • 1 1/2 cup water
  • 1/3 cup chopped green onions
  • 1/4 cup toasted pumpkin seeds
  • 1/3 cup organic raisins (optional)
  • 1 tsp of salt or to personal taste
  • 1/3 cup orange juice
  • zest of 1 medium orange
  • 1 tablespoon freshly grated ginger 
  • 1 tablespoon pure maple syrup or other liquid sweetener
  • 1 teaspoon apple cider vinegar



  • In a small bowl mix together the orange juice, orange zest, ginger, and maple syrup and set aside.
  • In a large pot add the water and uncooked quinoa. Bring to a boil and then cover and cook on low until quinoa is soft and fluffy (about 15 minutes)
  • While the quinoa is cooking, prepare your veggies. I used a Julienne peeler to slice my beetroot and carrots, but you could also use a grater or even a food processor. To save even more time you could buy pre-cut carrots. Slice the apple into thin pieces and squeeze a bit of lemon juice over them to keep from browning while you prepare the rest of the meal.
  • When the quinoa is finished, add the green onions, raisins if using, toasted pumpkin seeds, and salt. Taste and adjust salt to preference and add any other seasonings as desired. Add in your sliced veggies, reserve a little bit for garnish. 
  • Serve and garnish with remaining sliced veggies and optionally more toasted seeds and orange zest


This easy recipe is easy and adds a fresh twist to the usual winter produce we have available. Citrus is abundant at this time of year so I love finding ways to incorporate into meals rather than just snacking on them. If you try this recipe post a photo on Instagram and tag me @sunsoulwellness so I can see your creation! Stay warm, friends!