Beet, quinoa and kale salad

BeetKaleQuinoaSalad

I love the Thug Kitchen cookbook but, like all cookbooks, I find they are often unnecessarily labour intensive. I guess I’m a lazy-ass thug.

Here’s my lazy version of their beet and quinoa salad.

Ingredients

4-5 medium beets

2 cups kale washed and torn into bite-sized pieces

½ cup uncooked quinoa

Juice of 1 lemon (about ¼ cup)

2 green onions washed and sliced

2 clementine oranges peeled and segmented (optional)

2 Tbsp fresh dill or fresh parsley

2 Tbsp olive oil

Salt and pepper to taste (I used about ¼ tsp each)

1 tsp Dijon mustard

Directions

TIP: I recommend cooking the beets and quinoa the day before so they are nice and cool. If you put hot quinoa or beets on the kale, it’ll wilt.

Cook the quinoa by rinsing it in a mesh strainer and then putting it in a pot with 1 cup of water. Bring to a boil, then reduce to a simmer and simmer covered with a lid for 15 minutes until all the water is absorbed. Set aside to cool.

How to peel and cook beets easily

Slice the tops and bottoms off the beets. Place them in a pot with just enough water to cover them. Bring them to a boil, then reduce to a simmer and simmer for about 20 minutes. A fork will go in easily when they are cooked. Remove the beets from the heat and drain the water. Cover with cold water and let the beets sit for a few minutes. You want the beets to be cool enough to handle.

If you’re making the beets the night before, just drain off the water, put the lid on the pot and put the pot in the fridge.

When the beets are cool enough to handle, remove from the water and slip off the skins with your fingers. Slice the beets and place in a large bowl.

Add the quinoa, kale, green onions, parsley and/or dill and clementines, if using, to the bowl. Add the olive oil, lemon juice, salt, pepper and Dijon mustard and toss everything together. Serve up and enjoy!

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