Apple & Beet Quinoa Salad

Sweet apple, tangy citrus, and hearty quinoa come together with vibrant beets and kale for a refreshing, nutrient-packed dish that’s as good for your gut as it is for your taste buds. It’s perfect as a light meal, a make-ahead lunch, or a colourful side to share.

Course Salad, Side Dish

Total Time 25

Servings 4

Ingredients

1 cup Kale Leaves chopped
1 tbsp Lemon Juice
1 cup Quinoa cooked
1 Apple julienned
2 Beet small, peeled, julienned
2 Carrot small, julienned
1/3 cup Dried Cranberries chopped
1/4 cup Orange Juice
2 tbsps Apple Cider Vinegar
1 tbsp Dijon Mustard
2 tbsps Hemp Seeds
Sea Salt & Black Pepper optional

Instructions

Cook the quinoa (if not already cooked) according to package directions. Once done, set aside to cool.
Prepare the kale: Place the chopped kale in a large salad bowl and add the lemon juice. Massage with your hands for 1–2 minutes, until the leaves darken and soften slightly.
Make the dressing: In a small bowl, whisk together the orange juice, apple cider vinegar, and Dijon mustard until smooth.
Assemble the salad: Add the cooled quinoa, apple, beets, carrots, cranberries, and hemp seeds to the bowl with the kale.
Dress and season: Pour the dressing over the salad and toss until everything is well combined. Season with sea salt and black pepper to taste.

Notes

Time-saver

Use leftover quinoa to make this salad come together quickly.

Serving idea

Great as a light lunch or side dish alongside a hearty soup or roasted vegetables.

Optional add-ins

Try adding chopped parsley, fresh mint, chopped green onions, or a handful of pumpkin seeds for extra texture and flavour.

Substitutions

Swap hemp seeds for sunflower seeds, and use maple syrup in the dressing if you prefer a hint of sweetness.

Storage

This salad keeps well in the fridge for up to 4 days. The flavours deepen as it sits, perfect for a make ahead meal.

Apple & Beet Quinoa Salad