Description
Savor spring’s freshness with this vibrant Garden-Fresh Harvest Quinoa Salad, featuring beets, kale, carrots, anchovies, herbs, and a fried egg!
Ingredients
Scale
- 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!