Perfect for making ahead of time for office lunches, this kale, quinoa and roasted beet salad with goat’s cheese recipe is absolutely bursting with flavour. It’s also pretty impressive in the health stakes. There’s a reason quinoa is hailed a super-duper superfood; a wheat-free alternative to starchy grains, it’s the only plant source that contains all nine amino acids, making it a complete protein source – perfect for vegans who find it hard to get enough protein in their diet. This recipe can be adapted by replacing the beet, carrot and pine nuts with figs and walnuts.
Ingredients
(serves 4)
16 (about 350g) dutch carrots, trimmed, peeled, halved lengthwise if large
12 (about 300g) baby beetroot, trimmed, peeled, halved (or quartered if large)
2 red onion, peeled, cut into thin wedges
250g express quinoa
150g kale, trimmed, leaves shredded
2tbsp pine nuts, lightly toasted
1tbsp olive oil
1tbsp white balsamic vinegar
1 1/2tbsp orange juice
1tsp honey
60g chevre log
Method
Preheat oven to 200°C. Line a large baking tray with baking paper. Place the carrots, beetroot and on prepared tray, spray with olive oil. Roast for 35-40 minutes or until vegetables are golden and tender. Add the kale for the last 5 minutes so just wilted.
Transfer quinoa to a large bowl. Add the roasted vegetables and pine nuts. Whisk the oil, vinegar, orange juice and honey together in a small bowl. Add to quinoa and stir until well combined. Season to taste with sea salt and freshly ground black pepper.
Serve topped with the chevre log and roasted pine nuts.
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