Description
A nutritious salad featuring beets, kale, and quinoa.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 2 medium beets, roasted and diced
- 2 cups kale, chopped
- 1/4 cup feta cheese, crumbled
- 1/4 cup walnuts, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water.
- In a pot, combine quinoa and water. Bring to a boil.
- Reduce heat and simmer for 15 minutes or until water is absorbed.
- Remove from heat and let it cool.
- In a large bowl, combine kale, beets, quinoa, feta, and walnuts.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour dressing over salad and toss to combine.
- Serve immediately or chill in the refrigerator for 30 minutes before serving.
Notes
- This salad can be stored in the refrigerator for up to three days.
- Feel free to add other vegetables like carrots or bell peppers.
- For a vegan option, omit the feta cheese.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg
Keywords: Beet Kale Quinoa Salad, healthy salad, quinoa recipes