This recipe was originally created to celebrate the Barbie movie! This Hot Pink Kale Quinoa Salad with a creamy raspberry vinaigrette is actually one of the best salads I’ve ever made!!
Growing up playing with Barbie’s, they definitely have a special place in my heart. I didn’t love pink this much growing up but now I find it to be such a fun and aesthetic color to utilize.
As it turns it, pink foods are incredibly delicious!
When I heard that the new live action Barbie movie was coming out this year I was soo excited to not only see it but to make some fun Barbie themed food. 🙂
I spent a lot of time crafting this salad that has these really beautiful pink elements and is absolutely delicious! Like seriously delicious.
Interestingly enough, I was told that this one of the best tasting recipes I’ve made. It was always one of the most fun to create.
A kale and quinoa salad might be one of signature recipes, I make them so much but it’s also a great base to create a lot of flavor and texture.
What’s In Barbie’s Hot Pink Kale Quinoa Salad:
Kale (I love using lacinato kale for this recipe also known as Dino kale)
Pink Beet Quinoa (adding some cooked red beet and lemon juice to cooked white quinoa will turn it hot pink)
Raspberries (fresh raspberries take this recipe to the next level)
Watermelon Radish (I highly recommend using a mandoline to thinly slice. Once you slice you can also add some lemon juice and sea salt to marinate for 10 minutes to bring out sweeter flavor of the radish- feel free to sub regular radish or omit if you can’t find)
Avocado
Persian Cucumber
Red Onion
Gut Healing Hot Pink Cabbage Slaw (best made atleast several hours in advance, you can simply make a version of thinly sliced red cabbage with lemon, olive oil, sea salt and coconut aminos instead but I love having this on hand for the week to add to a bunch of recipes)
Walnuts
Creamy Vegan Raspberry Vinaigrette (one of best salad dressings I’ve ever made!)
More PINK Inspired Recipes:
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Barbie's Hot Pink Kale Quinoa Salad
Ingredients
Pink Quinoa
- 1/2 cup white quinoa
- 1 cup water or veggie broth
- 1/2 cooked beet
- 1/2 lemon, juiced
Massaged Kale
- 1 bunch Lacinato Kale aka Dino kale
- 1/2 lemon, juiced
- 1-2 tsp olive oil
Remaining Ingredients
- 1 small watermelon radish very thinly sliced
- 1/4 cup red onion thinly sliced (about 1/4 onion)
- 1 Persian cucumber diced
- 1/2 avocado diced
- 1 cup gut healing pink cabbage slaw recipe on my blog
- 1/4 cup raspberries
- 1/4 cup walnuts
Creamy Raspberry Vinaigrette (recipe on my blog)
Instructions
Start by making the pink beet quinoa
- You can use precooked beets for this or boil a beet for about 30-45 mins or until fork tender. Allow it cool, peel off the skin, half and dice. (I recommend cutting on a plate so you don't stain your cutting board)
- While the beet cooks, make your quinoa by adding 1/2 cup white quinoa and 1 cup of water or veggie broth to a pot. Cover with the lid and bring to a boil. Once boiling, reduce to the lowest simmer for about 15 minutes.
- Turn off the heat and use a fork to fluff. Add in the diced beet and lemon juice and mix until the quinoa turns pink.
Massaged Kale
- Rinse and chop one head of kale and add to a large bowl.
- Add juice of 1/2 a lemon and 1-2 tsp olive oil and use your hands to massage the kale for about 20-30 seconds to help break down the kale and make it softer and easier to digest.
Assemble the salad
- To a large serving bowl, assemble your salad by adding in the kale, pink quinoa, watermelon radish, raspberries, gut healing hot pink cabbage slaw, red onion, cucumber, avocado and walnuts.
- Top with my creamy raspberry vinaigrette, mix until well combined and enjoy!
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