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Quinoa Salad with Beets and Kale
THE HARVEST KITCHEN15Ingredients
30Minutes
1000Calories
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Ingredients
US|METRIC
3 SERVINGS
- 3 red beets (large, peeled and cut into dice)
- 2 granny smith apples (peeled and cut into dice)
- 2 cups kale (sliced, stalks removed and discarded)
- 1 Tbsp. lemon juice (freshly squeezed)
- 1 Tbsp. extra-virgin olive oil
- 3/4 cup cooked quinoa
- 1/2 cup toasted walnuts (or raw)
- 1/2 cup crumbled goat cheese
- 1/4 cup sherry vinegar (red wine vinegar will work but omit about 1 tablespoon)
- 1 tsp. Dijon mustard
- 1/2 cup extra virgin olive oil
- 1/4 cup walnut oil (if omitting walnut oil - then use 3/4 cup extra-virgin olive oil)
- 1/2 tsp. clover honey
- kosher salt
- freshly ground black pepper
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NutritionView More
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1000Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1000Calories from Fat780 |
| % DAILY VALUE |
| Total Fat87g134% |
| Saturated Fat18g90% |
| Trans Fat |
| Cholesterol40mg13% |
| Sodium480mg20% |
| Potassium710mg20% |
| Protein19g |
| Calories from Fat780 |
| % DAILY VALUE |
| Total Carbohydrate43g14% |
| Dietary Fiber8g32% |
| Sugars20g |
| Vitamin A90% |
| Vitamin C70% |
| Calcium40% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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