Kale and Quinoa Salad with Roasted Beets

By Marcus Samuelsson |

This warm salad is perfectly healthy, delicious, and easy to make. Steaming the kale atop the quinoa during the last 5 minutes of cooking makes this one-pot recipe all the worthwhile.  The earthy flavors of each ingredient compliment each other wonderfully – you’re going to want to make this!


A few more great recipes from Kendall Kish:

Roasted Baby Artichokes

Spring Pea Risotto

Lentil and Barley Soup with Escarole and Sausage

Prep Details

Servings: 4

Calories per serving: 250 per serving

Prep time: 10 minutes

Cooking time: 15 minutes

Total time: 25 minutes


1 cup quinoa, rinsed

2.5 cups kale, chopped

2 beets ,tops and stems removed

1 Meyer lemon juiced and zested

3 tbsp olive oil

1 scallion chopped

salt and pepper to taste


Photo: Kendall Kish

1. Preheat the oven to 400 degrees. Wrap the beets in tin foil and drizzle with one tablespoon olive oil, salt and pepper. Roast for 45-50 minutes until tender. When cool, remove skin and chop into one inch pieces.

2. Cook quinoa according to package directions, but during the last 5 minutes of cooking add the chopped kale to the top of the quinoa, cover and let it steam. When done, fluff lightly together with a fork.

3. While the quinoa and kale are cooking, combine in a large bowl the lemon juice, lemon zest, scallions, and 2 tablespoons of olive oil. Add the quinoa/kale mixture to the bowl, stir everything together, and season with salt and pepper. Top with the roasted beets and serve.