Beet Kale and quinoa salad with tahini lemon dressing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
For the salad:5 beet (2" dia) Beets, fresh 2/3 cup Quinoa, dry 2 cup, chopped Kale For the dressing:1.5 tbsp Tahini 1.5 tbsp Lemon Juice 2 tbsp Vinegar - Natural Rice Vinegar (Nakano)
1. Peel and roast beets. Set aside until cool .
2. Cook quinoa. Set aside and cool.
3. Chop the kale finely.
4. Prepare the salad dressing, mixing all ingredients together. Reserve.
5. Mix salad ingredients together. Add the salad dressing, folding gently.
6. Serve immediately or cold .
Serving Size: 8 small serving- side dish
Number of Servings: 8
Recipe submitted by SparkPeople user JULIA_RUN2SMILE.
Serving Size: 8 small serving- side dish
Number of Servings: 8
Recipe submitted by SparkPeople user JULIA_RUN2SMILE.
Nutritional Info Amount Per Serving
- Calories: 104.9
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 51.1 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 3.3 g
- Protein: 3.9 g