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Kale & Quinoa Bountiful Beet Salad|Your Mom's Vegan

Vegan Kale & Quinoa Beet Salad

This vegan kale and quinoa beet salad is meal in one bowl. Or a beautiful side dish that will impress everyone at your next potluck. 

Course Salad
Keyword Kale Quinoa Beet Salad
Author Trish Hall

Ingredients

  • 3/4 cup quinoa
  • 1 1/2 cups water
  • 3-4 medium carrots (chopped)
  • 8 cups kale (roughly chopped)
  • 3 medium cooked beets (sliced or chopped)

Optional Ingredients:

  • 1/2 cup chopped green onions
  • 1/2 cup cherry tomatoes (sliced in half)
  • 1-2 avocados (cubed)
  • 1/4-1/2 cup sunflower seeds
  • 1/2 cup sprouts

Dressing:

  • 1/3 cup tahini
  • 3 Tbsp lemon juice
  • 1-2 Tbsp maple syrup
  • 4-6 cloves garlic minced
  • 1/2 tsp salt (optional)
  • 1/4 cup water, if necessary

Instructions

  1. Cook quinoa according to package directions. I add quinoa and water to a pot and bring to a boil. Reduce heat to low and simmer, covered, for about 15 minutes until water is absorbed. Remove from heat and cool to room temperature.  

  2. Remove stems from kale (I use dinosaur kale...the long bumpy kind) and chop into small pieces.

  3. Chop the carrots and beets into bite sized pieces. I use my Müeller chopper with the 1/2" blade attachment. 

  4. Place the kale in a big bowl and set aside. Leave the other veggies out while you make the dressing. 

  5. Add a little bit of the dressing (a few tablespoonful) and massage the kale with your hands to soften it a little bit. 

  6. Add the other veggies and cooled quinoa and mix. Add more dressing and mix again. 

Dressing Instructions:

  1. Mix all dressing ingredients except the water in a small food processor or magic bullet type of blender. If you double this recipe it can be made in a VitaMix or other full sized blender. Add water a little at a time to thin if you like a thinner dressing. 

Recipe Notes

I recommend doubling the dressing! It's great added to other salads or drizzled on wraps and sandwiches. 

Be sure you like the tahini you buy. Some tend to be bitter, so try different brands. I used Trader Joe's fresh (in the refrigerated section) when I can find it, but often have to get the one they have in a jar on the shelf. You can substitute cashew butter for the tahini, but it's a bit sweeter so you may want to cut back on the maple syrup. 

Dried cranberries and chopped apples are really good in this salad too! Experiment and enjoy!