This Superfood Quinoa Beet Salad Is SO GOOD, I Can't Stop Eating It!
Channel: Rockin Robin Cooks
Date: 2022-11-15

This quinoa beet salad is not only delish but full of nutrition. It has kale, garbanzo bean croutons, sweet potatoes, roasted pistachios, and we dress this salad with olive oil, tahini, fresh lemon, apple cider vinegar, maple syrup and salt and pepper. It's a high protein  vegan and gluten-free option, and it's perfect for a light and healthy lunch or dinner.

If you're looking for a delicious and healthy salad that you can enjoy anytime, then try this Quinoa Beet Salad. It's sure to satisfy your hunger!
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Quinoa Beet Salad
Ingredients:
1 bunch of organic kale, rinsed
1 organic sweet potato, peeled, cut into small cubes
1 organic beet, peeled and grated
15 oz can of garbanzo beans, drained and rinsed
1 cup of quinoa, cooked according to package directions
½ cup roasted pistachios
Ground cumin
Olive oil
salt

Dressing:
¼ cup olive oil
2 Tbsp. tahini
1 lemon or 2 Tbsp juiced
1 Tbsp. apple cider vinegar
2 tsp. Maple syrup
½ tsp. Salt
Pepper

Directions:
Combine all of the dressing ingredients into a bowl and whisk to combine.

Start by placing the garbanzo beans onto a clean towel and blot with paper towels to dry the beans as much as possible. In this process the skins will start to come off of the beans. Rub and gently pinch the beans between your fingers to remove the skins. 

Preheat oven to 375 degrees F. Once skins are removed, pour the beans onto a parchment paper covered baking sheet and drizzle with olive oil and season with salt. Bake in the middle of the oven for 35 minutes.

Once these come out, drizzle with a little more olive oil and season with a sprinkle of ground cumin. Toss to coat and set aside.

Prepare the sweet potatoes by slicing into small cubes. In a large frying pan over medium heat drizzle olive oil over the bottom of the pan, about a tablespoon or more. Once hot add the potatoes, salt and cumin. Cover with a lid and cook, stirring occasionally for 12 to 15 minutes or until the potatoes are fork tender. Set aside to cool.

Prepare the quinoa while cooking the sweet potatoes. You will cook this according to the package directions. Once done, let it cool.

Chop the kale into bite size pieces and place into a large salad bowl. Add the quinoa, as much as you like. Then add the beets, sweet potatoes, pistachios, and toss. I like to add the garbanzo beans at the end so they will stay crunchy so I add the dressing next and then toss well. I add the beans last and toss one more time. 

This salad holds up pretty well in the refrigerator for 2 maybe even 3 days. Enjoy!

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Rockin Robin
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