Quinoa and Kale Salad with blueberries, beets and walnuts

I love a quinoa salad and this one is full of bright, flavorful and polyphenol rich foods that will nourish your body as well as satisfy your hunger for a great tasting new salad this summer! With the addition of quinoa and walnuts, this would make a nutrient dense vegetarian main course or a beautiful side dish. Looking for some more protein, try some grilled chicken on it as well!

Photo by Dan Dennis on Unsplash

Ingredients:

1 bunch organic kale, stems removed and thinly sliced

kosher salt, pepper and 1 Tbsp. olive oil to massage the kale

1 cup dry quinoa, cooked (makes about 3 cups cooked)

2 cups fresh organic blueberries (can sub grape halves or other berries)

4 red beets (about 2” each), peeled, chopped and roasted or steamed

1/2 small red onion, finely chopped (about 1/2 cup)

1/2 cup walnut pieces, plus extra to sprinkle over top

Dressing:

1/3 cup fresh lime juice

1/3 cup extra virgin organic olive oil

2 tsp. Dijon mustard

1 Tbsp. raw organic honey (add more to taste)

2 cloves garlic, minced

Salt and pepper to taste

Directions:

1. If quinoa is not already cooked, do so now so that it will have time to cool.

2. Dressing: In a small bowl, whisk lime juice, mustard, honey, garlic and salt/pepper. Drizzle olive oil into dressing as you whisk so that it emulsifies. Taste and adjust seasonings to your liking. It should make a very bright and vibrant dressing.

3. In a large bowl, combine kale, 1 Tbsp. olive oil, salt and pepper. Gently massage the kale to soften and wilt it.

4. Add cooled quinoa, blueberries, beets, red onion and walnut pieces.

5. Pour dressing over salad and toss well to thoroughly combine all ingredients. Taste and adjust nuts, fruit, salt/pepper to taste. Sprinkle extra walnuts on top and serve.