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Kale, quinoa and roasted beet salad with marinated feta
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Wholesome quinoa salad with flavorful feta and sweet baby beets - a heavenly pairing.
Ingredients:
  • 16 (about 350g) dutch carrots, trimmed, peeled, halved lengthwise if large
  • 12 (about 300g) baby beetroot, trimmed, peeled, halved (or quartered if large)
  • 2 red onion, peeled, cut into thin wedges
  • 190g (1 cup) quinoa, rinsed, drained
  • 150g kale, trimmed, leaves shredded
  • 40.00 ml pine nuts, lightly toasted
  • 20.00 ml white balsamic vinegar
  • 31.50 gm orange juice
  • 7.20 gm honey
  • 60g marinated feta in oil, drained, crumbled
  • Salt, to season
Instructions:
  • Preheat the oven to 200°C (180°C fan-forced) and line a large baking tray with parchment paper. Spread carrots and beetroot on the tray, then give them a delightful spray of olive oil. Roast for 35-40 minutes until the veggies are beautifully golden and tender.
  • In a saucepan, bring quinoa and 500ml (2 cups) water to a boil. Lower the heat, cover, and cook for 12-15 minutes until the water is absorbed and quinoa is tender. Add kale and stir until wilted.
  • Combine the quinoa with the roasted vegetables and pine nuts in a large bowl. In a separate small bowl, whisk together the oil, vinegar, orange juice, and honey. Pour the dressing over the quinoa mixture and stir well to combine. Season with salt and freshly ground black pepper to taste.
  • Garnish with the crumbled marinated feta before serving.

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