Kale Quinoa and Roasted Beet Salad
 
Prep time
Cook time
Total time
 
Ingredients
  • 3 large handfuls of kale, washed, chopped and stems removed
  • ½ cup of cooked quinoa
  • 2 medium beets, cut into quarters (You can also use precooked beets to save time)
  • 1 tablespoon olive oil
  • 2 tablespoons champagne vinaigrette (I picked mine up at Trader Joe's)
  • 4 oz Feta cheese, cubed
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Arrange beets on a baking sheet and drizzle with olive oil, cover with foil and bake for 45 minutes or until fork tender.
  3. In a large bowl, combine kale, beets and quinoa. Drizzle with champagne vinegarette and mix to coat.
  4. Sprinkle with feta cheese and enjoy!
Recipe by Frolic Through Life at https://www.frolic-through-life.com/2016/02/kale-quinoa-and-roasted-beet-salad/