Toasted Pecan, Quinoa and Maple Mustard Kale Salad
This power-packed, vegan salad combines pecans, kale, golden beets, green beans and quinoa.
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Ingredients
- 2/3 cup fresh pecan pieces
- 4 golden beets (see recipe notes)
- 3/4 cup dry quinoa, rinsed through a fine sieve (see recipe notes)
- 1 1/2 cups water
- 1 cup green beans, chopped
- 1 small bunch curly kale, stems removed and chopped (see recipe notes)
- Salt
- freshly ground black pepper
- 2 tablespoons olive or pecan oil or tahini
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon tamari, Bragg Liquid Aminos, or coconut aminos
- 1 tablespoon apple cider vinegar
- 1 tablespoon balsamic vinegar
- 1 1/2 tablespoons nutritional yeast
- 1 to 2 tablespoons warm water, if needed
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