Quinoa and Turnip Salad with Oranges

Posted: January 13, 2012 in Food Preparation
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I dug up some turnips, onions, and carrots out of our winter garden this week and started looking for a recipe to use them.  I wanted something different than just boiling or roasting them.  I found a salad recipe for quinoa and beets by Chef Brad and adapted it. We liked it very much.

Quinoa is one of the most nutritious grains and has complete proteins.  We store some, but try to rotate it because quinoa doesn’t store well long term.

I am going to give you a list of the ingredients I used, but encourage you to adapt it as I did based on what you have available and what your family likes.  This post is meant primarily to give you an idea of the concept of combining whole grains with root vegetables to make a salad.  I did not measure the ingredients so these amounts are estimates.  The next time I make it I may add celery, green pepper, chopped salad greens, grapes, parsley, or even curry.

This is something even the children will eat because they will not realize there is healthy food hidden in there!


2 cups cooked quinoa (We cook it in our rice cooker. If you don’t have quinoa, try any whole grain like wheat, barley, or millet)

3 or 4 turnips (or beets, sweet potatoes, parsnips, etc.)

3 carrots, grated

4 green onions, sliced

3 or 4 clementine oranges or 2 navel oranges, peeled, segments separated and cut in pieces, or canned mandarin oranges drained.

3 large or 6 small tomatoes, diced in large pieces

1/2 to 1 cup shelled Pistachio or other nuts

4 to 6 boiled eggs, diced

Salad dressing

1/4 cup orange juice (about 1 clementine)

1/2 – 3/4 cup mayonnaise

1 to 2 Tbsp olive oil

2 Tbsp apple cider vinegar

1 to 2 Tbsp honey (or other sweetener)

Salt and pepper to taste

Peel and cut turnips  into chunks and either boil or roast until fork tender.  Cool in refrigerator or freezer.  Add to cooked, cooled quinoa, grated carrots, green onions, orange segments, tomatoes, and nuts.  Using a wire whip, blend the salad dressing ingredients and adjust to taste.  Pour dressing into salad ingredients and mix.  Add eggs and fold carefully into the salad.

This salad tastes better after sitting an hour to blend flavors.


  1. Great post!
    I’m actually making a Quinoa Salad.

    It’s different than this one…using a lot of dehydrated things and sprouting the grain.

    It will be in the next newsletter – Would love to know what you think!

  2. […] Quinoa and Turnip Salad with Oranges from NC Preppers […]

  3. QUINOA doesn’t store well long term? Why not? The quinoa you are buying in the US was probably harvested here in Peru a year or more ago.

    • Vina8 says:

      Clive, we have quite a bit of quinoa, but when we talk about long term food storage, that usually is 5 to 10 years or more. I haven’t had mine that long, so I cannot confirm that quinoa is good for long term storage, but can only report on what I have read about it. Thank you for your post. We are very happy that quinoa has become available in the U.S. and consider it a staple.

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