Sophie says...
"This Salad is delicious as a light lunch or served as side dish to roasted, salmon, mackerel or roast beef! It is super simple to make, full of plant-based protein from the quinoa, iron and minerals from the kale and rich in antioxidants from the purple beetroot. The creamy crème fraiche adds a delicious soft texture and marries so well with the beetroot. You could also serve with a slice of toasted, sourdough bread! Nourishing and delicious!"
Beetroot Quinoa and Kale Salad
(GF) (VG)
Serves 2
Ingredients
4 Whole Raw Beetroots
1 Cup of Quinoa
2 Cups of Water
1 Tbsp of Hazelnuts Toasted
Zest and Juice of One Lemon
Bunch of Curly Kale
Crème Fraiche or Coconut Yoghurt
1 Tbsp of Olive Oil
Salt and Pepper
Pomegranate Molasses
Method
Pre-heat the oven to 180 degrees
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First roast the beetroots in the oven with a drizzle of oil, salt and pepper for 45 minutes until they come out roasted and golden.
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In a non-stick pan place the quinoa with the water. Put on a lid and bring to the boil. Once the quinoa is boiling turn down to a medium heat and keep an eye. When the water is nearly reduced, turn off the heat and leave to steam with the lid on for the final cooking.
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Once the beetroots have cooked, place into a bowl on the side.
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Then roughly break up the curly kale and place into a roasting dish in the oven with a little oil and sea salt. The Kale will go slightly crispy and brown after 5-8 minutes.
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Place the beetroots and kale into a serving dish, top with the cooked quinoa, chopped hazelnuts, lemon zest, salt and pepper. Drizzle with olive oil and squeeze of lemon juice.
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Spoon on top some coconut yoghurt or crème fraiche and Serve.