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Beet-and-kale Quinoa Salad in Blackberry Sauce

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Beet-and-kale Quinoa Salad in Blackberry Sauce

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Adjust Servings:
1 cup red Quinoa
4 cooked Beetroot
3 Italian Tomato
1 bunch of Kale
1/4 cup Toasted sesame oil
1 teaspoon dried Rosemary
1 teaspoon dried Oregano
To taste Salt and pepper
For the sauce:
1 cooked Beetroot
1 tablespoon Maple syrup
1 cup Blackberries
1 tablespoon Olive oil
1 tablespoon Balsamic vinegar glaze
1/2 teaspoon Sea salt

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  • Gluten-Free
  • Kid-Friendly
  • Low FODMAP
  • Low-Carb
  • Low-Fat

A super-healthy salad packed with anti-oxidants and vitamins: this red quinoa salad has tomatoes and beets roasted with herbs, fresh kale, and a finger-licking sauce made of beets, blackberries, maple syrup and balsamic glaze.

  • 40 minutes
  • Serves 6
  • Easy


  • For the sauce:



This quinoa salad is inspired to a popular grilled dish made of beetroots and tomatoes cooked with rosemary and oregano, and ultimately seasoned in a blackberry sauce. The dish is served with abundant shredded kale. We have incorporated the roasted vegetables, their sauce, and kale in a red quinoa salad, and the result was really yummy!

To prepare it, cook the quinoa in abundant water. When it’s soft and fluffy, take off the heat, drain, and transfer to a bowl to cool down. In the meanwhile, prepare the sauce by mixing all the sauce ingredients in the mixer. Finally, slice the beets and tomatoes, season them with the oil and herbs, and transfer to a skillet for roasting. Cook for ten minutes, until the tomatoes shrivel a bit, then take off the heat. Rinse and shred the kale as thinly as you can, then mix all the ingredients together.

Serve and enjoy!

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20 minutes

Cook the quinoa

Rinse the kale, pat it dry and shred it into thin pieces. Transfer it to a large salad bowl. Cook the quinoa in abundant water for 15 minutes circa. When it is soft and fluffy, take off the heat, drain, and transfer to the kale bowl. Open it with a fork to aerate, mix well with the kale, and set aside to cool down. The heat of the quinoa will soften and slightly cook the kale.

10 minutes

Roast the vegetables

Slice the cooked beets and quarter the tomatoes. Transfer them to a bowl, then season with rosemary, oregano, toasted sesame seed oil, salt, and pepper. Mix well to coat all the vegetables and transfer everything to a skillet. Cook for 6-8 minutes, then take off the heat and transfer to the salad bowl.

5 minutes

Prepare the sauce

Put all the ingredients in the mixer's bowl and blend until smooth.


Mix and serve

Transfer the sauce to the salad bowl, mix well, and serve. Enjoy!


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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