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Apple & Beet Quinoa Salad

Apple & Beet Quinoa Salad

Sweet apple, tangy citrus, and hearty quinoa come together with vibrant beets and kale for a refreshing, nutrient-packed dish that’s as good for your gut as it is for your taste buds. It’s perfect as a light meal, a make-ahead lunch, or a colourful side to share.
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Total Time 25 minutes
Servings: 4
Course: Salad, Side Dish
Ingredients Method Notes

Ingredients
  

  • 1 cup Kale Leaves chopped
  • 1 tbsp Lemon Juice
  • 1 cup Quinoa cooked
  • 1 Apple julienned
  • 2 Beet small, peeled, julienned
  • 2 Carrot small, julienned
  • 1/3 cup Dried Cranberries chopped
  • 1/4 cup Orange Juice
  • 2 tbsps Apple Cider Vinegar
  • 1 tbsp Dijon Mustard
  • 2 tbsps Hemp Seeds
  • Sea Salt & Black Pepper optional

Method
 

  1. Cook the quinoa (if not already cooked) according to package directions. Once done, set aside to cool.
  2. Prepare the kale: Place the chopped kale in a large salad bowl and add the lemon juice. Massage with your hands for 1–2 minutes, until the leaves darken and soften slightly.
  3. Make the dressing: In a small bowl, whisk together the orange juice, apple cider vinegar, and Dijon mustard until smooth.
  4. Assemble the salad: Add the cooled quinoa, apple, beets, carrots, cranberries, and hemp seeds to the bowl with the kale.
  5. Dress and season: Pour the dressing over the salad and toss until everything is well combined. Season with sea salt and black pepper to taste.

Notes

Time-saver
Use leftover quinoa to make this salad come together quickly.
Serving idea
Great as a light lunch or side dish alongside a hearty soup or roasted vegetables.
Optional add-ins
Try adding chopped parsley, fresh mint, chopped green onions, or a handful of pumpkin seeds for extra texture and flavour.
Substitutions
Swap hemp seeds for sunflower seeds, and use maple syrup in the dressing if you prefer a hint of sweetness.
Storage
This salad keeps well in the fridge for up to 4 days. The flavours deepen as it sits, perfect for a make ahead meal.