Beet Quinoa Salad

Beet Quinoa Salad

January is traditionally the time for healthy eating, but for me it’s one of the hardest times to accomplish this goal.  In the summer you can throw some veggies in a bowl call it dinner, but when it’s cold out, you just want to eat something warm and comforting. For this salad I took some notes from a summer salad with fresh tastes like ginger, lemon, and cucumber to contrast with the hearty root veggies, quinoa, and kale.  The balance was perfect.  This recipe makes a huge batch that is great for snacking on all week!

Yam and beet.
The cooked quinoa in with black beans, scallions, and cilantro.
Cook the beets and yams in a little oil.
After the kale goes in, add garlic, ginger, chiles, cumin, and curry powder.  Then dump this whole mixture in with the quinoa.
This salad is beautiful.  It’s also delicious.  It’s also very healthy.
This is the type of lunch that you can just shovel into your face but not feel bad about it!
The lemon and ginger balance perfectly with the earthy sweet beets and fresh cucumber and cilantro. So good!

Beet Quinoa Salad

This healthy salad has earthy beets and yams, alongside bright and fresh ginger, lemon, and cucumber
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Cuisine: American
Keyword: Bowl
Servings: 5 servings

Ingredients

  • 1.5 cups quinoa
  • 1 bunch scallions thin sliced
  • 1 bunch cilantro chopped
  • 3 lemons juiced
  • 2 tablespoons red vinegar
  • 1 cucumber diced
  • 1 red pepper diced
  • 14 ounces black beans strain and rinse
  • 2 beets diced
  • 1 yam diced
  • 1 bunch kale stems removed and chopped
  • 2 cloves garlic minced
  • 2 tablespoons grated ginger
  • 3 thai chiles
  • 1 tablespoon cumin
  • 1 teaspoon curry powder

Instructions

  • Cook the quinoa in a pot of water that is just barely simmering. Strain when tender but the germ ring is still attached. Mix it with the scallions, cilantro, lemon juice, red vinegar, cucumber, red pepper, and black beans.
  • Put about 2 tablespoons of oil in a pan and add the beets and yam. Cook on medium for about 30 minutes stirring often. Cook until tender. Add in the kale and cook 2 minutes.
  • Add in the ginger, garlic, chiles, cumin, and curry. Stir and cook 2 minutes. Remove from heat and allow to cool for 5 minutes.
  • Add the beet mixture to the quinoa and stir well. Drizzle on some additional olive oil before serving.

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