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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Roasted Beet and Quinoa Salad Recipe

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This recipe for Roasted Beet and Quinoa Salad, by , is from Manitoba Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kate Zachar



1 shallot or small onion, diced (about 2 tbsp.)
1 tsp. dijon mustard
3 tbsp. white wine, balsamic, or champagne vinegar
cup olive oil


3 medium beets, peeled and chopped into small chunks (about 1 cups)
1 tsp. of whatever vinegar you used for the dressing
2 tsp. olive oil
salt and ground pepper
2 cups water
1 cup quinoa, rinsed
1 cup kale, stems removed, sliced into thin strips
cup diced fresh herbs (dill, basil, or parsley)

Set oven to 400.

Make the dressing. Pour all the ingredients together in a jar and shake.

For the salad: in a medium bowl, toss the beets together with the vinegar, olive oil, and a pinch of salt.

Pour the mixture onto a rimmed baking sheet and roast for 20 minutes, stirring the beets halfway through.

While the beets are roasting, bring the water to a boil in a medium pot.

Add the quinoa. Boil again, cover, and adjust heat to low.

Cook the quinoa at a low simmer until it is tender, about 15 minutes.

Drain any extra water that remains in the pot and scoop the quinoa into a medium bowl.

Fold the kale into the hot quinoa and then add the dressing. Add the fresh herb of your choice and mix well.

When the beets are done, fold them into the quinoa.

Add salt and pepper to taste.

Serve at room temperature or refrigerate until cold.

Personal Notes:
Personal Notes:
This is my most requested recipe. It is absolutely delicious to accompany a summer meal. It may be very healthy, but you can pair it with something less healthy and feel more virtuous. :)

Adapted from the Thug Kitchen Cookbook




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