The Sol Journal

Quinoa, Beetroot, Kale & Orange Salad with Creamy Coconut & Dill Dressing

recipes

Quinoa, Beetroot, Kale & Orange Salad with Creamy Coconut & Dill Dressing

04 August, 2022

We love having a few meat-free meals each week to give our digestive systems a little rest and soak up all of the goodness from plants instead.

Serves: 4

We love having a few meat-free meals each week to give our digestive systems a little rest and soak up all of the goodness from plants instead. Whether you like to follow the ‘Meat Free Monday’ movement or not, this meal is ideal for a quick yet nourishing weeknight meal and makes the perfect leftovers for lunch the next day.

When it comes to quinoa we love to make a big batch and freeze it in individual portions in the freezer to pull upon when we need it. By prepping food like this, there is no excuse when you are short on time to pull together a nourishing meal. If you are catering for some meat eaters at the dinner table, feel free to add some grilled salmon or poached chicken to this mix.

Ingredients

Salad

1 cup red quinoa, cooked
½ bunch kale, chopped finely
2 small beetroots, thinly sliced
1 orange zest
1 bunch mint
1 punch flat-leafed parsley
¼ cup Slivered Almonds
1 tbsp extra virgin olive oil
Salt and pepper to taste

Dressing

½ cup plain coconut yoghurt (we used COYO)
1 orange, juiced
½ small bunch dill, roughly chopped
Salt and pepper to taste

Method

  1. Massage kale with olive oil in a large mixing bowl.
  2. Add remaining salad ingredients, toss, and transfer to a serving dish.
  3. For the dressing, combine all ingredients, stir well, and serve in a small ramekin.