Quinoa Salad With Beets And Kale Recipes

BEET, QUINOA AND KALE SALAD

Steps:

• Massage kale leaves with 2 teaspoons of the olive oil in a large bowl. Toss with the quinoa, beets, carrots, apple and onion. Whisk remaining oil, lemon juice, honey, mustard and salt and pepper together, then toss with the salad. For a heartier meal with added protein, try adding cooked tempeh. Nutrition Information: Calories: 252 | Protein: 6g | Fat: 8.5g | Carbs: 42g | Fiber: 5.5g | Net Carbs: 36.5g

QUINOA SALAD WITH BEETS AND KALE

Steps:

• Preheat the oven to 350.
• Place the diced beets on a sheet of aluminum foil and drizzle with the olive oil.
• Fold the foil so the beets are sealed and place on a large cookie sheet.
• Roast in the oven for 15-20 minutes or until a fork pierces easily into the beets. You want them soft but still a little firm.
• Remove the beets from the oven and set aside to cool.
• Add the kale, lemon juice and a drizzle of olive oil.
• While beets are roasting, add dry quinoa and water to a saucepan and bring to a boil. Reduce heat and simmer for 15-20 minutes. Remove from heat and let cool for 10-12 minutes before fluffing.
• Massage until the kale starts to soften and wilt, 2 to 3 minutes.
• Add the apple, beets.
• Drizzle some walnut vinaigrette over ingredients and toss.
• Add the quinoa and walnuts and gently toss again.
• Garnish with goat cheese.
• Combine the vinegar, honey and mustard in a bowl.
• While whisking, slowly pour a steady stream of the olive oil.
• Season with salt and pepper.

QUINOA, BEET, AND ARUGULA SALAD

Steps:

• Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add beets, cover pan, and steam until just tender, 7 to 10 minutes. Set aside.
• Bring quinoa and 2 cups water a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes.
• While the quinoa is cooking, whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl.
• Remove quinoa from heat, then immediately add half of the vinegar dressing while fluffing the quinoa with a fork; reserve remaining dressing. Cover and refrigerate quinoa until cool, at least 1 hour.
• Stir green onions, arugula, goat cheese, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.

KALE AND QUINOA SALAD

Steps:

• Bring water to a boil in a saucepan. Stir quinoa into the boiling water, reduce heat to medium-low, place cover on the saucepan, and cook until water absorbs into the quinoa, about 12 minutes. Remove saucepan from heat and let rest covered for 5 minutes. Remove cover and allow quinoa to cool completely.
• Put kale in a large mixing bowl.
• Whisk olive oil, lemon juice, Dijon mustard, garlic, pepper, and salt together in a bowl until oil emulsifies into the mixture; drizzle over kale. Add cooled quinoa, pecans, currants, and feta cheese to the dressed kale and toss to incorporate.