Quinoa Blueberry Kale and Beet Salad
My children can attest that picking blueberries is a favourite summer pastime of mine. We took our daughters out to the local blueberry farms and enlisted their help, as soon as they were able to carry a basket! The countless hours spent picking blueberries, both domestic and wild, mean that I will be sharing a lot of my very best, tasty blueberry recipes with you. This salad is one of them. It tastes best the day it is made, because the flavour of the beets tends to take over, if left for more than a day.
Equipment
- Box grater
Ingredients
For the salad:
- 4 cups kale Remove stems, wash and pat dry. Tear into small pieces.
- 1½ cups fresh blueberries
- 1½ cups cooked quinoa cooled
- 1 cup raw beets peeled and grated
- 3 tbsp hemp hearts
- ¼ cup sunflower seeds
Vinaigrette:
- 1 tbsp lemon juice
- 1 tbsp fresh parsley , chopped
- 1 tbsp honey
- ½ tsp lemon zest , finely grated
- ½ tsp ground pepper
- ½ tsp salt
- ¼ tsp turmeric
- 1½ tbsp flax seed oil or any mild flavoured oil
Instructions
- Combine all the salad ingredients except the beets.
- Pour the vinaigrette on the salad and mix. Add the beets and mix again.
- Top the salad with sunflower seeds and serve.
Nutrition
Calories: 229kcalCarbohydrates: 26gProtein: 9gFat: 11gSaturated Fat: 1gSodium: 233mgPotassium: 437mgFiber: 4gSugar: 9gVitamin A: 4574IUVitamin C: 60mgCalcium: 95mgIron: 3mg
Tried this recipe?Let us know how it was!