Chilled Beet & Quinoa Salad with Kale
This nutrient-dense side dish that pairs well with any protein will be equally good in the heat of summer as it is in the cold of winter. Make a batch as part of your Sunday food prep and you will be certain to have a healthy dish to incorporated into your meals and snacks all week long. Note: The red color will deepen as the dish chills in the refrigerator.
- 1 1/2 cups beets, peeled and chopped
- 1 tsp white wine vinegar
- 2 tsp olive oil
- 2 cups water
- 1 cup dry quinoa, rinsed
- 1 cup chopped kale
- 2 tbsp chopped basil
- 2 tbsp chopped parsley
- Salt and pepper to taste
- 2 tbsp chopped shallot
- 1 tsp Dijon mustard
- 3 tbsp white wine vinegar
- 1/4 cup olive oil
Preheat the oven to 400 degrees. Whisk together all dressing ingredients and set aside. In a medium bowl, toss the beets, olive oil, vinegar and a pinch of salt. Spread the beets out on a foil-lined baking sheet and roast for 20 minutes, stirring half way through.
While the beets roast, bring the water to a boil. Add quinoa, bring to a boil and then turn the heat down and simmer, covered, for about 15 minutes. Drain and remaining water from the quinoa and then toss with chopped kale, basil and parsley.
When the beets are cooked, fold all the ingredients together, flavor with salt and pepper and refrigerate until cold.
Makes 8 servings. Each serving contains 190 calories, 11.5 grams fat, 19.6 carbohydrates, 4.4 grams protein.