Beetroot and Kale Quinoa Salad

Serves 8

This is a very simple and nutritious salad that makes a perfect side dish as well as a meal in itself. An alternative to the balsamic vinegar dressing is flaxseed oil and lemon juice.

Ingredients:

1 cup red quinoa grain, rinsed and drained

1 cup white quinoa grain, rinsed and drained

4 beetroot, diced

2 cups kale, chopped

1 red onion, diced

20 kalamata olives, pitted

3 slices Vegie Delights bacon style rashers, chopped into squares

1/3 cup balsamic vinegar

1 cup Katie’s Vegan Fetta

Continental parsley as garnish

 

Place the quinoa in a medium size saucepan with the water, bring to the boil, then reduce the heat, cover and simmer until all the water is absorbed. Remove from the heat and cool completely.

Place the beetroot on a tray and roast in the oven for about 30 minutes or until cooked and cool completely.

Combine the quinoa and beetroot in a large salad bowl with the kale, onion, olives and bacon style rashers.

Pour balsamic vinegar over the salad, crumble Katie’s Vegan Fetta and toss well. Garnish with the continental parsley.

 

To make Katie’s Vegan Fetta:

1 cup raw almonds

1 lemon (or to taste)

2 Tbsp. virgin olive oil

50 mL coconut cream

Salt to taste

 

Place almonds in saucepan, boil for 10 minutes, let cool and remove their skins. In a food processor, combine all ingredients until a moist, fetta-like texture is achieved. Add salt to taste.

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