Kale, Quinoa and Roasted Beet Salad

A delicious salad of filling quinoa and roasted vegetables including high-calcium kale will please your tastebuds and your teeth.

Begin with 450 grams each of carrots and your favorite baby beets, plus 1 red onion. A mixture of different colours of beets will give sophisticated flavour and extra eye appeal. Wash and slice the root vegetables and spread them in a single layer on a sheet pan. Drizzle with olive oil and roast in on medium heat for 35 minutes.

Meanwhile, combine 1 cup of quinoa and 2 cups water in a saucepan. Bring to a boil, cover, and reduce heat. Simmer 15 minutes.

While the quinoa cooks, cut 250 grams of kale into a chiffonade. Roll kale leaves lengthwise, slice off the stem, and slice thinly across the rolled leaf. When the quinoa is tender, drain quinoa and stir in the kale chiffonade.

Stir 1/4 cup olive oil, 1/4 cup lemon juice, and 1 tablespoon honey together and toss with roasted vegetables. Add quinoa and kale. Top with chopped macadamia nuts.

Serve this salad as a simple meal with whole-grain rolls, or alongside your favorite grilled meat.

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