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Rainbow quinoa salad

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course lunch, Salad
Cuisine anti-inflammatory, rainbow
Servings 4

Ingredients
  

  • 1 cup quinoa uncooked
  • 2 cups water
  • 2 medium beets peeled and cubed
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • 1 cup shredded carrots
  • 2 cups butternut squash peeled and cubed
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • 2 cups kale chopped
  • 1/4 cup olive oil
  • Juice of 1 lemon
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 clove garlic minced
  • Salt and pepper to taste

Instructions
 

  • Rinse the quinoa under cold water.
  • In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and set aside to cool.
  • Preheat the oven to 400°F (200°C).
  • Toss the cubed beets with 1 tbsp of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until tender. Set aside to cool.
  • Toss the cubed butternut squash with 1 tbsp of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, or until tender. Set aside to cool.
  • In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, Dijon mustard, minced garlic, salt, and pepper.
  • In a large bowl, combine the cooked quinoa, roasted beets, shredded carrots, roasted butternut squash, and chopped kale.
  • Pour the lemon vinaigrette over the salad and toss to combine.
Keyword Rainbow quinoa salad