Servings: 1 bowl
Calories: 320kcal
Equipment
- saucepan
- oven
Ingredients
Salad:
- 1 cup uncooked quinoa rinsed thoroughly
- 2 medium beets rinsed, peeled, and chopped
- 4 cups baby kale leaves or substitute with arugula for a peppery bite
- 2 small oranges peeled and cut into segments
- 1/4 cup pecans lightly toasted for extra flavor
- 1/4 cup crumbled feta cheese
- 1 tablespoon olive oil for roasting the beets
- 2 cups water for cooking the quinoa
- Salt and freshly ground black pepper to taste
- 1/4 cup dried cranberries optional, for a hint of sweetness
Dressing:
- 1/4 cup aged balsamic vinegar for a richer flavor
- 2 tablespoons Dijon mustard for tangy depth
- 1 teaspoon orange zest optional, for added citrusy brightness
- 2 tablespoons pure maple syrup for natural sweetness
- 1/2 cup extra virgin olive oil
Instructions
Step 1: Rinse the Quinoa
- Start by rinsing 1 cup of quinoa under cold water. This step is essential to remove its natural coating known as saponin, which can give a bitter taste.
Step 2: Cook the Quinoa
- In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa and a pinch of salt. Reduce the heat to low and cover the saucepan. Let it simmer for about 15 minutes, or until all the water is absorbed. Remove from heat and let it sit covered for 5 more minutes. Fluff it with a fork afterward.
Step 3: Roast the Beets
- The beets need some love. Preheat your oven to 400°F (200°C). Peel and chop the beets into bite-sized pieces. Toss them with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet. Roast for about 30-40 minutes, until they are tender. Let them cool slightly.
Step 4: Toast the Pecans
- While the beets are roasting, place about 1/4 cup of pecans in a dry skillet over medium heat. Stir them frequently for about 5 minutes until they become fragrant and golden. Keep an eye on them; they can burn quickly!
Step 5: Prepare the Kale
- In a large mixing bowl, add 4 cups of baby kale leaves. If you’re using arugula instead, it works just as beautifully! Give the greens a good massage with your hands. This will help soften the leaves and make them more palatable.
Step 6: Segment the Oranges
- Peel the oranges and slice them into segments. This step adds not only flavor but also a pop of color to the salad. Toss the segments gently with the greens.
Step 7: Combine Everything
- Once the quinoa and beets are ready, add them to the bowl with kale and oranges. Toss gently, mixing everything together without mashing the delicate ingredients.
Step 8: Make the Dressing
- In a small bowl, whisk together 1/4 cup aged balsamic vinegar, 2 tablespoons Dijon mustard, 1 teaspoon orange zest, 2 tablespoons pure maple syrup, and 1/2 cup extra virgin olive oil. Taste it and adjust seasoning as needed.
Step 9: Dress the Salad
- Pour the dressing over the salad and mix gently to combine all the flavors. The dressing adds a tangy sweetness that compliments the earthy beets perfectly.
Step 10: Serve and Enjoy
- Sprinkle with toasted pecans, dried cranberries, and crumbled feta cheese right before serving. The crunch of the nuts, the creaminess of the cheese, and the pop of sweetness from the cranberries create an unforgettable dish.
Notes
- Prep Ahead: You can cook the quinoa and roast the beets a day ahead. Just store them in the fridge separately until you’re ready to assemble.
- Delegate: Get your family involved! Have someone chop veggies while another makes the dressing.
- Use Leftovers: Don’t hesitate to add leftover roasted vegetables or proteins like chicken or beans.
- Experiment with Greens: Try spinach or mixed salad greens if kale isn’t your jam.
- Adjust for Sweetness: If you prefer a sweeter salad, add extra dried cranberries or a splash more maple syrup to the dressing.
Nutrition
Calories: 320kcal | Protein: 9g | Fat: 21g | Fiber: 9g
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