Side Dish

Beet Kale and quinoa salad with tahini lemon dressing is for Side Dish.

Beet Kale and quinoa salad with tahini lemon dressing takes 10 minutes to prepare.

Beet Kale and quinoa salad with tahini lemon dressing takes 25 minutes to cook.

Beet Kale and quinoa salad with tahini lemon dressing makes 8 servings.

The ingredients for Beet Kale and quinoa salad with tahini lemon dressing are:

For the salad:
5 beet (2" dia) Beets, fresh
2/3 cup Quinoa, dry
2 cup, chopped Kale

For the dressing:
1.5 tbsp Tahini
1.5 tbsp Lemon Juice
2 tbsp Vinegar - Natural Rice Vinegar (Nakano)

Here is how you make Beet Kale and quinoa salad with tahini lemon dressing:

1. Peel and roast beets. Set aside until cool . 2. Cook quinoa. Set aside and cool. 3. Chop the kale finely. 4. Prepare the salad dressing, mixing all ingredients together. Reserve. 5. Mix salad ingredients together. Add the salad dressing, folding gently. 6. Serve immediately or cold . Serving Size: 8 small serving- side dish Number of Servings: 8Recipe submitted by SparkPeople user JULIA_RUN2SMILE.

The nutritional information for Beet Kale and quinoa salad with tahini lemon dressing is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 104.9

• Total Fat: 2.6 g
• Cholesterol: 0.0 mg
• Sodium: 51.1 mg
• Total Carbs: 17.8 g
• Dietary Fiber: 3.3 g
• Protein: 3.9 g

The dietary needs meet for Beet Kale and quinoa salad with tahini lemon dressing is Gluten Free