Beet Kale and quinoa salad with tahini lemon dressing

Beet Kale and quinoa salad with tahini lemon dressing
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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Beet Kale and quinoa salad with tahini lemon dressing calories by ingredient
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Introduction

Roasted beets tossed with white quinoa and chopped kale. Served with a tahini lemon homemade salad dressing. This salad is gluten free and dairy free. Roasted beets tossed with white quinoa and chopped kale. Served with a tahini lemon homemade salad dressing. This salad is gluten free and dairy free.
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)

Directions

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.

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