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Quinoa, Beetroot, and Kale Salad

Servings: 1


  • 1/4 Cup Quinoa
  • 1 Beets
  • 1-2 Kale Leaves
  • 1 Carrot
  • 1 Cup Baby Spinach & / or Rocket Arugula


  • Soak Quinoa in a bowl of purified water
  • Shred Beets, Kale, and Carrot
  • Rinse, then Cook Quinoa as per directions (20 minutes usually) and leave to cool
  • Mix Beets, Kale, Carrot with Quinoa
  • Serve on a bed of Baby Spinach &/or Rocket (Arugula)


*Mixed lettuce or any lettuce can be used in place of spinach or rocket.