Quinoa Beet Kale Goat Cheese Salad




Featured Product

113g Woolwich Dairy CHEVRAI Original Goat Cheese Crumbles

1 cup quinoa

2 cups water

4 cups kale, cut into strips

2 tsp extra virgin olive oil

½ pound roasted beets, chopped

¼ cup dried cranberries

1 apple, diced

¼ cup toasted walnuts

2 scallions



1 tbsp flax seed oil  

1 tbsp olive oil

2 tsp honey

¼ cup apple cider vinegar

1 tsp dijon mustard

1 tsp prepared horseradish

1 clove garlic, minced

juice of half lemon

sea salt and ground black pepper

  1. Rinse quinoa and place in saucepan with 2 cups water. Bring to a boil, then reduce heat to medium low, cover, and cook for 15-20 minutes until liquid is absorbed.
  2. Whisk together dressing ingredients and add to cooked quinoa; let quinoa cool to room temperature.
  3. Combine kale, olive oil and salt in a bowl and massage until soft, about 3-4 minutes.
  4. When ready to serve, toss together quinoa, kale, beets, cranberries, apple, walnuts, scallions and generously top with Woolwich Dairy CHEVRAI Original Goat Cheese Crumbles.

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