Slow Cooker Quinoa Salad with Beets, Oranges & Fennel
This colorful quinoa salad is anything but ordinary. Slow-cooked beets bring earthy sweetness, while juicy citrus and crisp fennel make it light and bright—perfect for hot summer days when cooking is the last thing you want to do. Packed with fiber, protein, and refreshing flavor, this dish is as nourishing as it is beautiful. Serve it as a vibrant main or a memorable side.
Servings: 6
Calories: 202kcal
Cost: $8-$10
Equipment
- Slow cooker
- Foil
- Small bowl for dressing
- Medium mixing bowls
- Zester or fine grater
Ingredients
- 1½ lbs fresh beets trimmed and scrubbed
- 3 tbsp olive oil divided
- 1 orange zest + 2 tbsp juice
- 1 tbsp honey or maple syrup for vegan
- ¼ tsp salt
- ⅕ tsp black pepper
- 1½ cups cooked quinoa about ½ cup uncooked
- 1 15 oz can mandarin orange segments, rinsed and drained
- 1 fresh fennel bulb trimmed and thinly sliced
- 3 green onions sliced (optional)
- Salad greens of choice for serving (optional)
Instructions
- Wrap each beet in foil and place in the slow cooker. Drizzle 1 tablespoon of olive oil over the beets before wrapping. Cover and cook on high for 3–4 hours, until fork-tender.
- Remove beets and allow to cool slightly. Peel skins (they’ll slip off easily), then cut into thin wedges.
- Zest 1 teaspoon of orange peel and juice the orange to get 2 tablespoons. In a small bowl, whisk together the remaining 2 tablespoons olive oil, orange zest, orange juice, honey, salt, and pepper.
- Drizzle 1 tablespoon of the dressing over the beets and toss gently. Combine fennel and mandarin oranges in a separate bowl and drizzle with another tablespoon of dressing. Add quinoa to the remaining dressing and toss to coat.
- To serve, layer dressed quinoa on a platter or in a large bowl. Top with beets and orange-fennel mixture. Garnish with green onions and serve on salad greens if desired.
Notes
No fresh beets? Pre-cooked or vacuum-packed beets work in a pinch—just skip the slow cooker step.
Make it a meal: Add grilled chicken, chickpeas, or a sprinkle of goat cheese.
Meal prep tip: Assemble components ahead and store separately. Combine just before serving to keep everything crisp and bright.
Storage: Keeps well in the fridge for up to 3 days—great for lunches or light dinners.
Gluten-free and vegetarian. Vegan-friendly if using maple syrup instead of honey.
Nutrition
Calories: 202kcal | Carbohydrates: 29g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Sodium: 129mg | Potassium: 666mg | Fiber: 6g | Sugar: 12g | Vitamin A: 199IU | Vitamin C: 23mg | Calcium: 58mg | Iron: 2mg
