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!