Today’s post is all about the veggies.
After last weekend’s sugar overdose, I have been in dire need of a shot of health. While grabbing lunch at our favorite Lebanese bakery in NC, I tried this amazing beet and kale side-dish (as a hail mary to offset the mini kit-kats I had consumed earlier that day) and knew immediately that I would have to re-create it myself. And not to brag, but this salad is amazing!
For my own spin on things, and to make this more of a meal, I added red quinoa and threw in some diced oranges for a bit of brightness against the earthy kale and beet flavors. And, if you aren’t a fan of beets, feel free to sub in red potatoes or your favorite vegetable! This salad is adaptable!
Oh, and if you aren’t on the “make your own dressing” bandwagon, now is the perfect time to hop on! Really, the recipe is so simple! All you have to do is mix together some olive oil, vinegar, orange zest, fresh orange juice, garlic, and a touch of agave and you are good to go!
I mean, YUM right?! And one of my favorite things about kale is that it keeps incredibly well. During the workweek, I usually make a batch of salad for dinner and leave a portion undressed to pack up for lunch the next day.
To make, first blanch in boiling water ( all this means is boiling some water and throwing in thinly sliced onion for about 15 seconds then straining and immersing in a ice-water bath!) then add rice vinegar and let sit in the fridge for about 20 minutes and you are set! And once made, these guys are good on so many things!
- Salad Base
- 3 cups chopped kale
- 2 medium beets diced
- 2 orange diced
- 1 cup red quinoa (raw)
- 2 cups chicken broth (or vegetable broth to make it vegan)
- Pickled Onion
- 1 red onion (thinly sliced)
- ½ cup rice wine vinegar
- A pinch of sugar
- ¼ cup olive oil
- 1 clove garlic minced
- 2 tsp. agave
- 2 TBS. apple cider vinegar
- the juice of 1 orange
- the zest of 1 orange
- 1 tsp. salt
- Fill a medium-sized pot with water and bring to a boil. Add the beets and allow to cook over a medium heat for about 20 minutes, or until tender.
- In a separate pot, add 1 cup of quinoa and 2 cups of chicken broth. Bring to a boil, then reduce to a simmer and cook for about 20 minutes or until the liquid has been absorbed and the quinoa is al dente.
- In another pot, bring about 2 cups of water to a boil. Thinly slice the red onion, and add to the boiling water. Allow to cook for only 15 seconds, then immediately strain and immerse in a cold ice bath. In a bowl, add the strained onion, the rice wine vinegar and a pinch of sugar. Keep in fridge until ready to serve.
- To make the vinaigrette, simply combine all of the ingredients and whisk together until well combined.
- In a large bowl, add all of the ingredients and toss to combine. Serve immediately!