Maya's Kale-Quinoa-Beet Salad

This is one of my own creations, which came about as a result of wanting to have to more leafy greens in my diet. Many people assume that there is a conflict between convenience and health, but this recipe is both easy to make and extremely healthy. Two carrots with one knife :)

Maya's Kale-Quinoa-Beet Salad

2 cups raw kale, chopped thinly
2 large tomatoes, diced
5-6 small beets (or 2-3 large ones), canned or pre-cooked, shredded
Juice of 1/2 lemon (1.5 tablespoons lemon juice)
1/2 cup quinoa
1 cup broth
(Optional add-ons: chickpeas / shredded carrots / olive oil / spices etc)

1. Cook the quinoa in the broth (2 cups liquid per 1 cup quinoa) until the quinoa has absorbed the liquid; set aside.

2. While the quinoa is cooking, chop/slice/shred the kale, tomatoes, & beets. Make sure to use the juices of the tomatoes & beets, and pour them over the kale leaves.

3. Squeeze the lemon juice (and olive oil, if using) over it. Add cooked quinoa (and any other optional ingredients) and mixed together. Serve immediately.


Makes 2-3 servings.