Kale and Quinoa Salad with Roasted Beets
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:
Prep Details
Servings: 4
Calories per serving: 250 per serving
Prep time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Ingredients
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
Directions
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.
