Red Quinoa, Bocconcini & Roasted Beet Salad


Quinoa, Bocconcini & Roasted Beet Salad Recipe

For my birthday, this past January, my love and I went to Pizza Libretto, here in Toronto. Of course, this gluten-free girl couldn’t have the pizza, so I decided to order every salad off the menu.

One of the salads was this gorgeous white quinoa, heirloom beet, and buffalo mozzarella salad with a scrumptious vinaigrette. The salad was so delicious, and filling, that I couldn’t stop thinking about it for the last 4 weeks.

I decided to make my own version of the salad using black quinoa, bocconcini, and roasted red beets with an orange vinaigrette.

I hope you enjoy it.

Quinoa, Bocconcini & Roasted Beet Salad Recipe


Black Quinoa, Bocconcini & Roasted Beet Salad
Prep time

Cook time

Total time


This out-of-the-box salad is lovely. It’s a great starter.
Serves: 2

  • This salad yields 2 servings
  • 1/3 cup of red quinoa (you can also use white as well)
  • 2/3 + 2 tbsp of water
  • 2 pinches of sea salt
  • 1 tbsp of olive oil
  • 2 tbsp of apple cider vinegar
  • juice of 1 small orange
  • 3 drops of vanilla liquid stevia (I like NuNaturals)
  • pinch of pepper
  • 1 handful of chopped greens (spinach or sprouts or water cress or arugula)
  • 2 large bocconcini
  • 2 large beets

Make the quinoa
  1. To make black quinoa, place 1/3 cup of red quinoa into a small pot (make sure you have a lid).
  2. Pour in 2/3 + 2 tbsp of water into the pot with 1 pinch of sea salt. Bring the water to a boil.
  3. Once boiling, turn the stove temperature down to the lowest setting. Place the lid on the pot, and cook the black quinoa for 20-25 minutes.
  4. *** Note I: If after 25 minutes the red quinoa still tastes chewy or hard, place 1 tsp of water into the quinoa and cook for an additional 5 minutes. You want the quinoa to be soft. ***
Roast the beets
  1. Do not peel your beets. Just wash them off, and dry them. Rub a small amount of olive oil on the outside of your beets, and bundle them up in tin foil (aluminum foil). Shut the foil tightly around the beets.
  2. Place the beets in a 400 degree Fahrenheit oven for 40 minutes (if the beets are small), 60 minutes (if the beets are medium sized), or 90 minutes (if the beets are really large).
  3. You will know that the beets are done when a knife easily pierces a beet.
  4. When the beets are cool enough to hold, use a pairing knife to peel the beets.
Make the Vinaigrette
  1. In a mixing bowl add: 1 tbsp of olive oil, 2 tbsp of apple cider vinegar, the juice of one small orange, 3 drops of vanilla liquid stevia, 1 pinch of sea salt and pepper. Mix until all of the ingredients are incorporated.
Plate the Salad
  1. Into a mixing bowl, place the black quinoa. Pour 2/3 of the vinaigrette on top of the quinoa, and mix. Coat the quinoa with the vinaigrette.
  2. Slice the beets into 1/4 inch rounds.
  3. Slice the boccocini into 1/4 inch rounds.
  4. Onto a plate, place half of the quinoa. Top the quinoa with the sliced beets and bocconcini. You can also add chopped greens (like spinach, watercress, or arugula).
  5. Drizzle some more vinaigrette on top. Along with a sprinkle of salt and pepper.


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