Quinoa, Beetroot And Kale
Enjoy a colorful quinoa, beetroot, and kale salad that's quick to prepare and packed with nutrients. Perfect for a vibrant side dish!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at purplecarrotnutrition.co.uk.
Cooking tools:
- Microplane
- Citrus press
- Kitchen scale
- Mason jar
- Fine-mesh sieve
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Mixing bowl
- Wooden spoon
- Measuring spoon
- Measuring cup
- Stove
- Peeler
Ingredients
- 3 Beetroot, peeled and sliced in ½ moon
- 3 tbsp Rapeseed oil
- 180g Quinoa
- 2 Garlic cloves, crushed
- 1 Leek, finely sliced at an angle
- 1 ½ Juice and zest of 1 lemon
- 80ml Water to cook the kale
- 110g Kale, chopped
- 15g Fresh mint, leaves chopped
- 15g Fresh flat-leaf parsley, leaves chopped
- ½tbsp Mirin
- 1tbsp Sesame oil
- 1tbsp Brown rice vinegar
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