Quinoa Salad With Roasted Kale & Root Vegetables


Quinoa Salad With Roasted

Kale & Root Vegetables

Chef Michael Turner

Serving: 1-2 Adults

Time: 40-45 Minutes

Family Reserve & Pink Grapefruit


  • 3 Leaves Of Kale

  • 1 Golden Beet

  • 1 Red Beet

  • 1 Summer Squash

  • 1/4 Cup Quinoa

  • 1 Tablespoon Family Reserve Olive Oil

  • 2 Tablespoons Pink Grape Fruit Vinegar

  • 1/2 Cup Water


Directions: Start by preheating your oven to 400F. Wash and prepare vegetables. After washing, cut tops and bottoms of beets leaving unpeeled, toss in olive oil and salt & pepper mixture. Place in oven in a roasting pan. Next oblique (rough inconsistent cuts) cut the summer squash and toss into roasting pan 10-15 minutes after beginning to roast the beets. Next wash the grains to remove bitter flavor. Pour in small sauce pot and fill with quinoa and 1/2 cup of water. Bring to a simmer and allow grain to adsorb water. Once water is below the grain level, shut off stove and steam the grain for 10 minutes covered. Fluff quinoa, and drizzle vinegar while you fluff to infuse flavor. Remove beets from the oven and allow to cool before peeling and cubing. Once vegetables are finished, serve as a tossed salad or as in picture above. Drizzle your favorite vinegar or remaining grapefruit over for a burst of flavor!


Optional Olive Oil : Manzanilla , Mushroom & Sage, Herbs De Provence, Rosemary, Hojiblanca

Optional Vinegar: Cranberry Pear Rose, Peach, Pineapple, Black Cherry, Neapolitan Herb