Quinoa salad with beetroot
Description
Below I will tell you in more detail,
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Bake the beet in the oven or boil until tender, then let it cool.
- 3
Step 3
Peel the beet and cut it into cubes.
- 4
Step 4
Rinse the quinoa several times, then transfer it to a saucepan or pot. Add water (using a 1:2 ratio of quinoa to water) and bring to a boil. Lightly season with salt, cover with a lid. Cook over medium heat for about 20 minutes, until the quinoa has absorbed all the water. Remove from heat and let it stand for another 5 minutes.
- 5
Step 5
Wash the kale leaves and dry them. Remove the tough stem in the center. Tear or chop the kale leaves into small pieces.
- 6
Step 6
Add a pinch of salt. Squeeze the leaves by hand to release their juice and make them softer, more tender, and darker green.
- 7
Step 7
Add quinoa and beet to the bowl with kale.
- 8
Step 8
For the dressing, mix soy sauce with olive oil and Jerusalem artichoke syrup. Add salt and ground pepper to taste.
- 9
Step 9
Wash the bell pepper, pat dry, and remove the seeds. Cut into strips. Add the bell pepper to a bowl and pour the dressing over it.
- 10
Step 10
Mix the salad.
- 11
Step 11
Toast the almonds in a pan or oven until golden, then roughly chop.
- 12
Step 12
Place the salad in a serving bowl, top with almonds and crumbled feta cheese. The quinoa and beet salad is ready, enjoy your meal!