How to Make Quinoa Salad With Roasted Beets and Kale

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Preheat oven to 400. Wash and peel beats.

Dice the beets into approximately 1" pieces, coat with oil (approx 2 tbsp), salt and pepper to taste. Place in single layer on a foil covered cookie sheet.

Dice shallots into 1" pieces, coat with oil, salt & pepper. Add to the cookie sheet with the beets but keeping separate - put into the oven for 30 minutes.

Strip the kale from the stems and break into bite sized pieces. Toss kale with minced garlic, oil to coat, salt and pepper.

Place kale on a foil lined cookie sheet and put in oven with 15 minutes left on the beet timer. Also a good time to stir beets and shallots.

Bring quinoa and water to a boil. Reduce heat and cover, simmering until water is absorbed. Approximately 10 minutes.

Remove both cookie sheets. Blend roasted shallot with the vinegar, water, agave & paprika.

Combine beet, quinoa & dressing.

Top a handful of the roasted kale with the quinoa/beet mixture. Add feta or a poached egg as an option. Serve warm. Enjoy!

Watch the video: Quinoa Salad, Lemon Confit Bruno Albouze


  1. Odo

    Bravo, what necessary words..., an excellent idea

  2. Jader

    I agree with told all above. We can communicate on this theme. Here or in PM.

  3. Kadeen

    how to download help

  4. Jaren

    It's a pity that I can't speak now - I'm in a hurry to get to work. I will be back - I will definitely express my opinion on this issue.

  5. Vohkinne

    Certainly is not present.

  6. Gawain

    In my opinion it is very interesting theme. Give with you we will communicate in PM.

Write a message

Previous Article

How to make thanksgiving pumpkin streusel cupcakes

Next Article

How to make breakfast sausage and roast potatoes