Photo of Plant-based beet + quinoa salad & veggie kebobs by WW

Plant-based beet + quinoa salad & veggie kebobs

Points® value
Total Time
1 hr 20 min
1 hr
20 min
This recipe is brought to you by our friends at Smucker's Canada



3 cup(s)

Table salt

1 tsp(s)

TruRoots Organic sprouted quinoa

1½ cup(s), dry

Crisco Vegetable Oil

1 tbsp(s)


1 medium, diced


2 clove(s), large, finely minced

Ground cumin

1 tsp(s)

Ground cinnamon

1 tsp(s)

Fresh lemon juice

¼ cup(s)

Olive oil

¼ pound(s)

Fresh parsley

½ cup(s), chopped

Fresh mint leaves

½ cup(s), chopped

Bick's Pickled whole baby beets

30 piece(s)

Feta cheese

¾ cup(s), crumbled*


¼ cup(s), sliced, toasted

Table salt

1 pinch(es), or to taste

Black pepper

1 pinch(es), or to taste

Bick's Mini Crunch'ems Dill Pickles

2 item(s)

Bick's Pickled Mild Banana Pepper Chunks

2 piece(s)

Bick's Pickled sour cocktail onions

2 piece(s)

Bick's Pickled whole baby beets

1 piece(s)

Yves Veggie Cuisine Kale & Quinoa Bites

1 piece(s)


  1. Bring water and salt to a boil in medium saucepan. Add quinoa, return to the boil, reduce heat and simmer uncovered 10-15 minutes until liquid is absorbed.
  2. Remove from heat, cover and let steam until fluffy, about 10 minutes. Cool to room temperature.
  3. Meanwhile, heat oil in small pan over medium heat. Add onion, garlic, cumin and cinnamon and cook until soft, about 5 minutes.
  4. Cool. Combine lemon juice and olive oil in small bowl. Add herbs and toss with cooled quinoa, beets, cheese and sliced almonds. Season with salt and pepper.
  5. For vegetable kebabs: Thread mini crunch’ems, mild banana pepper chunks, sour cocktail onions, whole baby beets, and quinoa balls on wooden skewer. Grill over high heat until warm. Serve over quinoa salad.
  6. Serving size: 1/2 cup (125mL) salad and 2 veggie kabobs


*For a vegan version, replace the feta cheese with non-dairy cheese.