About This Recipe:
Introducing my latest recipe, the Garden-Fresh Harvest Quinoa Salad with Beets, Kale, and Fried Egg! This vibrant and delicious salad is perfect for embracing the early spring season and showcases the freshest, in-season ingredients. As the earth wakes up from its winter slumber, the first tender vegetables and herbs begin to appear in our gardens and local markets, making this dish a true celebration of spring.
In this nutritious and satisfying salad, we combine protein-rich quinoa, nutrient-dense kale, and earthy roasted beets for a delightful mix of flavors and textures. We then add a bit of crunch with julienned carrots and a savory touch with chopped anchovies. To elevate the salad even further, we mix in fresh dill and parsley, imparting a lively and aromatic essence that is synonymous with spring.
To complete this delightful dish, we serve it with a simple yet flavorful homemade dressing made with apple cider vinegar, Dijon mustard, honey, and minced shallots. And to make it even more scrumptious, each serving is topped with a perfectly fried egg, adding a rich creaminess that beautifully complements the other ingredients.
Not only is our Garden-Fresh Harvest Quinoa Salad a fantastic go-to salad for early spring, but it’s also a great option for a light lunch, a side dish, or even a delicious dinner. So grab your freshest ingredients and join us in welcoming the new season with this delectable and nourishing salad!
Learn More:
Watch Me Make This Recipe:
@carmeninthegarden For a garden to table lunch – Rustic Garden Harvest Salad: Quinoa, Beets, and Fried Egg Medley. 🌿 Full recipe on my website and don’t forget to sign up for my newsletter! 💌#garden #gardening #gardentotable #salad ♬ original sound – Carmen in the Garden
How To Make This Recipe:
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Rustic Garden Harvest Salad: Quinoa, Beets, Kale, and Fried Egg Medley
Description
Savor spring’s freshness with this vibrant Garden-Fresh Harvest Quinoa Salad, featuring beets, kale, carrots, anchovies, herbs, and a fried egg!
Ingredients
- 1/2 cup uncooked quinoa
- 1 cup water
- 1 bunch kale, stems removed and chopped
- 3 medium beets, peeled and cubed
- 1/4 cup toasted walnuts, chopped
- 1/4 cup fresh dill, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 2 tbsp olive oil
- Salt and pepper, to taste
For the dressing:
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 2 tsp Dijon mustard
- 1 small shallot, minced
- Salt and pepper, to taste
For the fried egg:
- 1 tbsp olive oil
- 1 egg per salad serving
- Salt and pepper, to taste
Instructions
- Preheat oven to 450°F (200°C). Place the cubed beets on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 12-15 minutes, or until tender and slightly caramelized. Allow them to cool slightly.
- Rinse quinoa under cold water and drain. In a medium saucepan, combine quinoa and water. Bring to a boil, reduce heat, and simmer for 15 minutes, or until the quinoa is cooked and water is absorbed. Fluff with a fork and let it cool.
- In a large mixing bowl, combine chopped kale, roasted beets, cooled quinoa, chopped anchovies, fresh dill, and fresh cilantro.
- Prepare the dressing by whisking together olive oil, apple cider vinegar, Dijon mustard, honey or maple syrup, minced shallot, salt, and pepper in a small bowl. Taste and adjust seasoning if needed. Drizzle the dressing over the salad and toss to combine.
- To prepare the fried egg, heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Crack an egg into the skillet and cook for about 2 minutes until the edges are crispy, and the egg white is cooked through but the yolk remains slightly runny. Season with salt and pepper, if desired.
- To serve, divide the salad among plates or bowls, and top each serving with a fried egg. Enjoy!
