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!
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.