A favourite around here
I found this recipe online a few years ago and tweaked it a bit to suit our tastes better. I'm not sure where I first tried this salad - it may have been at a Farm Boy or some other store like that, but I honestly can't remember. Wherever it was, I am so glad I did because it is one of my favourite summer recipes. The recipe as written makes a very large salad - perfect if you're needing something different for a potluck. I like that it doesn't contain any mayonnaise - somehow that always makes me feel like it will keep better if it is in the heat for any length of time.
Today I omitted the cheese and used an heirloom beet variety which is pink and white. My favourite apple in this recipe is Honeycrisp, but any variety will work. You could also use dried cranberries instead of the dark raisins, but personally, I prefer the sweetness of the raisins.
Beet, Carrot and Quinoa Salad with Kale
Quinoa with shredded beets and carrots, kale, apple and raisins in a tasty Dijon-maple vinaigrette.
Ingredients
1 cup uncooked quinoa (makes about 3 cups cooked)
1/4 tsp salt
1 1/2 cups grated carrot
1 1/2 cups diced apple
1 cup dark raisins
1 cup sliced almonds, toasted
1 cup pumpkin seeds, toasted
1/4 cup thinly sliced green onions
1 1/2 cups kale, chopped small and de-veined
1 1/2 cups grated beets
1 cup feta or goat cheese, crumbled (optional)
Rinse the quinoa in a fine mesh strainer, if required (I know quinoa can have a bitter taste but I don't find that all brands do, for instance, President's Choice doesn't). Drain well. Put the quinoa in a medium saucepan and add water. Bring to a boil on high heat. Reduce the heat to medium-low. Simmer, partially covered, for 10 to 15 minutes or until all the water is absorbed. Fluff with a fork. Using a fine mesh strainer, rinse the cooked quinoa with cold water and drain well.
Vinaigrette
1/3 cup olive oil
3 tablespoons apple cider vinegar (or white wine vinegar - I use apple cider)
2 tablespoons lemon juice
2 tablespoons Dijon mustard
2 tablespoons maple syrup
salt and freshly ground pepper
Place all of the vinaigrette ingredients in a small bowl or jar. Whisk or shake to combine.
Combine the cooled quinoa, carrot, apple, raisins, almonds, pumpkin seeds, green onions, kale and feta in a large bowl. Drizzle with vinaigrette and toss gently to combine. Add the beets and toss gently. NOTE: The salad and the feta cheese will turn a pinkish hue thanks to the beets.
Verdict
This recipe keeps well for a day or two, and as I mentioned, makes lots if you don't cut it in half. I love having a summer salad recipe that doesn't use mayonnaise and the grated beets are delicious. If your family doesn't care for beets or kale, they are barely discernible in this salad.
Comments