If we take a look at the seasonal calendar, we can see that even now in winter a variety of different vegetables are grown. Beet (also known as beet) and kale, which go into our winter salad along with quinoa, are also currently on the seasonal calendar.
So how about trying something new and instead of the “traditional fresh summer salad” enjoy a salad now in winter?
ingredients
- 1 tuber beet
- 1 cup quinoa
- 100 g kale
- Salt
- Pepper
- Olive oil (alternatively also linseed or walnut oil)
- white balsamic vinegar
- Salad spices
- Walnuts, sunflower seeds
preparation
First, wash and cut the kale. Then add a little salt, pepper and oil and knead it to make it softer. Now set the kale aside and let it “steep”.
If you have a fresh beet tuber, then it must be cooked first. Of course, you can also take already precooked beets from the store.
The quinoa is washed thoroughly and then cooked according to instructions. Usually take twice the amount of water or vegetable broth. The quinoa is first brought to a boil, then turn down the heat. Once the quinoa is ready, it should cool a bit more.
Now put all the ingredients in a bowl and mix them. The amount of oil and vinegar is entirely up to you. And if you like, you can garnish your winter salad with quinoa and beetroot with walnuts or sunflower seeds. Ready!
How about some homemade, flavorful health bread to go with it? We have the recipe HERE for you.
And how much protein is in grains, how to recognize an organic food, 7 scary facts about baking aids and much more you can learn on our
Salzburg Grain Mill Blog
blog! We also have delicious and wholesome recipes for you!
That was: Winter salad with quinoa and beetroot
