Kale Salad With Quinoa & Roasted Beets

Name: Kale Salad with Quinoa & Roasted Beets
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 4 medium-sized beetroots; 1 cup quinoa dry; 1 cup of kale stems removed; 1/2 cup raw hazelnuts; 1 red onion diced; 1/4 cup olive oil; 3 tbsp balsamic/wine vinegar; 1 tsp dijon mustard; salt and pepper to taste

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.

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!

Quinoa Salad with Beetroots, Kale & Roasted Hazelnuts

Print Recipe

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

Cook Time15

Total Time30

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.