Kale Salad with Blueberries, Beets, Quinoa and Avocado
Servings Prep Time
8 1hour
Passive Time
1hour
Servings Prep Time
8 1hour
Passive Time
1hour
Ingredients
Ingredients:
Lemon Vinagrette
Instructions
  1. Rinse the quinoa with cold water in a sieve. Place in a saucepan with 1 1/2 cups cold water and 1/2 tsp salt. Bring to a boil. Reduce heat to low and cover, cook for an additional 10 min. or until the water is absorbed. Remove from heat and let sit until cool.
  2. Make the vinaigrette by combining all the ingredients and whisk well. Adjust taste, adding a bit more honey if you want a sweeter version.
  3. Using a spiralizer, spiralize your beets on the "Angel Hair" or "Spaghetti" attachment. You can also buy them already spiralized if you want to skip this step, or you can grate or julienne them by hand. You do not need to cook the beets, they are eaten raw. Set aside.
  4. Place the chopped kale in a large bowl and add the dressing. Massage the dressing into the kale with your hands.
  5. Add the quinoa to the bowl along with the blueberries and feta cheese and toss gently.
  6. Put the salad on a platter or in a serving bowl and add your avocado chunks. Top with your spiralized beets. Sprinkle with toasted almonds or sunflower seeds, if desired.
Recipe Notes

TheĀ spiralizer is a kitchen utensil with fine blades that can slice raw vegetables and fruits into an assortment of shapes. If you don't have a spiralizer - simply grate the beets, or julienne them by hand.