Beet Quinoa Salad
This healthy salad has earthy beets and yams, alongside bright and fresh ginger, lemon, and cucumber
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.