Kale & Quinoa Salad - thelastfoodblog.com

Kale and Quinoa Salad

Course Salad
Cuisine Fusion
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Michelle Alston


  • 200 g sweet potatoes , peeled and cut into small cubes
  • 1 beetroot (200g) peeled and cut into small cubes
  • 100 g kale , washed & shredded
  • 1/2 small red onion (50g), finely chopped
  • 100 g mixed quinoa (or plain)
  • 80 g feta (optional)
  • Juice of 1 lemon
  • 1 tbs olive oil
  • 1 tbs extra virgin olive oil
  • 1/2 tsp sea salt
  • Some freshly ground black pepper
  • For the dressing:
  • 2 tbs lemon juice
  • 1 tsp wholegrain mustard
  • 6 tbs extra virgin olive oil
  • Pinch of sea salt
  • A little freshly ground black pepper


  • Add the kale to a large bowl, add the juice of half a lemon, half a teaspoon of sea salt and 1 tablespoon of extra virgin olive oil. Rub the lemon juice oil mixture into the kale leaves for about 2 minutes then set aside for 3o minutes.
  • Place the beetroot and sweet potato on a baking tray, add 1 tablespoon of olive oil, a pinch of sea salt and a little freshly ground black pepper give the tray a shake and place in a pre heated oven for about 25 minutes or until the vegetables are cooked.
  • Cook your quinoa and make the dressing. To make the dressing add the lemon juice and mustard to a small bowl and mix, then slowly add the extra virgin olive oil, whisking all the time. Season with sea salt and freshly ground black pepper.
  • When the quinoa is cooked, allow it to cool a little then add it to a large serving bowl with the kale. Add the sweet potato, beetroot and chopped onion, mix gently then serve with some crumbled feta if using and the mustard dressing.