This Quinoa Bowl with Roasted Beets is not only beautiful, but feels satisfying, and comes together with minimal effort. This make it ideal for busy weekdays or lazy Sunday meal prep.

This bowl is loaded with nutrients from plant-based staples like chickpeas, roasted beets, and quinoa, then brightened up with a lemony herb dressing that gives it a classic Mediterranean flavor profile. I love the creaminess of the chickpeas, the slight chew of the quinoa, the earthy sweetness of roasted beets, and the fresh peppery crunch of arugula.

Whether you’re trying to add more fiber and plant protein to your meals, or simply want a meal that leaves you feeling light and energized; this is the kind of bowl that supports your wellness goals and tastes amazing at the same time.

This easy bean salad stores well in the fridge and tastes even better the next day, making it perfect for grab-and-go lunches.

What You’ll Love About this Quinoa Bowl

• Nutrient-Dense: Packed with plant-based protein, fiber, and antioxidants.
• Meal-Prep Friendly: Stores beautifully for easy lunches all week. Use precooked quinoa to make prepping this meal even faster.
• Flavorful & Fresh: Bright lemon, garlic, and Italian herbs give it that Mediterranean flair.
• Naturally Gluten-Free & Vegan: No swaps necessary. Its dietary friendly.
• Customizable: Add your favorite greens or swap chickpeas for white beans if desired.

What You’ll Need to Make Quinoa Bowl with Roasted Beets

For the Salad:

• Cooked beets: Roasted or steamed worked great. I like to make my roasted beets ahead of time for easy meal prep.
• Chickpeas: Rinsed and ready to go, a great source of plant-based protein.
• Cooked quinoa: White or tri-color both work beautifully. I love saving time with the organic precooked pouches from the grocery store.
• Arugula: Peppery greens that balance the sweet beets.
• Celery: Adds just the right amount of crunch to the mix.
• Scallions: Light onion flavor that doesn’t overpower this salad.

For the Lemon-Herb Dressing:

• Extra-virgin olive oil: Rich and heart-healthy. Avocado oil works great too.
• Fresh lemon juice: Adds bright, tangy flavor to compliment the earthy tones.
• Apple cider vinegar: A touch of acidity to round it out.
• Garlic: Be sure to use fresh garlic for a punch of flavor.
• Italian seasoning: A blend of oregano, basil, and other herbs.
• Sea salt & black pepper: To help bring all the flavors together.

Step-by-Steps Instructions

1. Make the Dressing: In a large mixing bowl, whisk together olive oil, lemon juice, apple cider vinegar, garlic, Italian seasoning, salt, and pepper.
2. Toss the Salad: Add the cooked beets, chickpeas, quinoa, chopped arugula, diced celery, and sliced scallions to the bowl. Gently toss until everything is well coated in the dressing.
3. Taste & Adjust: Add a little more lemon or salt if needed. Serve immediately or chill to let the flavors meld.

Tips & Variations

• Add a Creamy Element: Crumbled feta pairs beautifully with this salad.
• Swap the Greens: Baby spinach or chopped romaine also work well if you are not an Arugula fan.
• Switch Up the Beans: White beans or lentils are a nice change from the chickpeas.
• Make It a Meal: You could also add in grilled chicken breast or avocado on top for extra protein.
• Storage Tip: Store leftovers in an airtight container in the fridge for up to 3 days. Wait to add arugula until just before serving for best texture.

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