Kale Salad With Quinoa & Roasted Beets

Kale Salad with Quinoa & Roasted Beets Overview

This Kale Salad with Quinoa & Roasted Beets is a great way to get tons of delicious nutrients very easily. It’s as simple as cooking quinoa, baking some beets and whisking a simple dressing in. 

Quinoa is a great gluten-free grain (technically a seed, but in most of the cases it is used like a grain) full of protein (1/2 cup dry quinoa has around 12g protein and well-balanced essential amino acids profile) and other nutrients, like manganese, phosphorus, vitamin E and magnesium, among others. At the same time, it’s low in carbs and fat. Kale is basically another superfood, that’s very high in vitamins A, C and K, while it is so low in calories. 

Quinoa Salad with Beetroots, Kale & Roasted Hazelnuts

As a result, this Kale Salad with Quinoa is a satiating meal option, rich in a range of flavors and textures: crunchy roasted hazelnuts, baked sweet beets, and nutty soft quinoa with a balanced sweet and sour tastes of balsamic vinegar. 

Enjoy this Salad as a main dish on its own or as an appetizer, accompanied by more veggies and legumes of choice for extra protein source. Store the leftovers refrigerated in an air-tight container for up to 4 days. Bon appetit!

Kale Salad With Quinoa & Roasted Beets

Kale Salad with Quinoa & Roasted Beets

This Kale Salad With Quinoa & Roasted Beets is a great satiating meal full of nutrients and is so easy to prepare! Try for yourself!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer, Main Course, Salad
Cuisine: Mediterranean
Keyword: Gluten free, Vegan
Servings: 4
Calories: 276kcal
Cost: $6 USD

Equipment

  • Oven and a baking tray
  • A pot or a saucepan

Ingredients

For Kale Salad with Quinoa:

  • 4 medium-sized beetroots
  • 1 cup quinoa dry
  • 1 cup of kale stems removed
  • 1/2 cup raw hazelnuts
  • 1 red onion diced

For dressing:

  • 1/4 cup olive oil
  • 3 tbsp balsamic/wine vinegar
  • 1 tsp dijon mustard
  • salt and pepper to taste

Instructions

  • Heat the oven to 180 C/ 360 F. Peel the beetroots and cut to cubes and place onto a baking dish. Bake for around 25 minutes, until soft.
  • Onto a separate dish add hazelnuts and roast for 5-10 minutes. Remove from the oven, let cool down and peel the nuts slightly. Chop coarsely.
  • Meanwhile, cook your quinoa. Rinse the grain thoroughly and cook in a small pot with 2 cups of water for approximately 15 minutes.
  • Take a small bowl to make the dressing. Add the olive oil, mustard, and vinegar of choice. Whisk until even consistency. Add diced onion.
  • Once quinoa is cooked, place it into a bowl, add kale into still warm grain to let it soften. Add roasted beetroots and hazelnuts. Top all up with the dressing and serve warm or cooled down.
  • Keep refrigerated for up to 4 days.
Quinoa Salad with Beetroots, Kale & Roasted Hazelnuts

Nutrition Facts:

Nutrition facts below per 1 serving of Kale Salad with Quinoa and Roasted Beets:

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