Sweet Beet, Kale and Quinoa Salad

Ingredients:

• 1 cup quinoa
• 1 large head of kale, stems removed and chopped
• 2 medium red beets, shredded
• 2 carrots, shredded
• 1 apple, diced

For the dressing:

• 1 cup olive oil
• 2 Tb. Dijon mustard
• 1/3 cup apple cider vinegar
• 1 Tb. maple syrup or liquid honey
• 2 medium cloves garlic, minced
• 1/2 tsp. salt
• pinch of pepper

Instructions:

1. Cook your quinoa as per package instructions and set aside to cool once it’s done.
2. While the quinoa cooks, chop the kale and add it to a large mixing bowl. Drizzle a little olive oil on the kale and massage the kale with your hands for a few minutes to soften.
3. Shred the carrots and beets, and dice your apple. Then add to the kale.
4. Make the dressing by combining the olive oil, Dijon, vinegar, maple syrup, garlic, salt and pepper in a mason jar and shake/stir to combine.
5. Once the quinoa has cooled, combine with the vegetables and toss with approximately half the dressing. Season to taste with salt and pepper or add more dressing to your liking.

This makes 4 large meal sized servings or about 8 side servings

Optional:
This is a great salad to make for a crowd or to prepare ahead of time so you have healthy lunches ready to go for the week. It’s filling, colourful, and a great mix of crunchy, sweet, and savoury all at the same time. If you want to add extra crunch and nutrients, throw on a handful of walnuts or pumpkin seeds. Or, serve as a side with baked fish or chicken for a well-rounded meal. Leftovers will keep best in a sealed glass container in the fridge for 3-4 days.