For the salad:
1 cup white quinoa
A handful of curly kale
250 grams of carrots
250 grams of beet root
50 grams of feta cheese
For the dressing, throw the following into an empty jar-
1 tbsp honey
2 tbsp lemon juice
1 tbsp balsamic vinegar
1 tbsp extra virgin olive oil
Salt & pepper to taste
2 tbsp left over juice from beetroot
Close the lid and give it a good old shake! And your dressing is ready.
Cook the beetroot by boiling and just as it goes tender chuck it in a baking tray along with carrots (sliced & diced) with some olive oil and let the vegetables roast for about 30 minutes at 200 degrees celsius.
Meanwhile clean the quinoa under a running tap thoroughly and then slow cook it on the hob for about 20 minutes till it gets fluffy and tender. For 1 cup of quinoa use 2 cups or slightly more water.
5 minutes before quinoa absorbs all the water add in kale as well. Let the quinoa & kale rest for a few minutes covering the pot with a lid.
Lightly toast a handful of pine nuts.
And now its just an assembly job! Throw in the quinoa and kale in a salad bowl. Add carrots, beetroot, pine nuts and then the dressing. Mix it well with salad tongs and you will see the quinoa turn into a beautiful beetroot ish shade. Finally, crumble feta cheese on top!
The salad tastes great even without feta, so all the healthy ones can skip it if they want to ;) Let us know if you get to try this recipe and if you enjoyed it.