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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!
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