Ingredients
Units
Scale
- 1/2 cup of quinoa
- 1 cup of diced carrot
- 1 cup of diced beetroot
- 1 cup of chopped kale
- 1 cup of chopped sauerkraut
- 2/3 cup of diced pickles
- 1 bunch of fresh dill, chopped
- 2/3 cup of toasted walnuts, chopped
For the dressing
- 1 lemon, juice
- 1 tbsp mustard
- 1/2 tsp maple syrup
- 1/2 tsp sweet paprika powder
- salt, pepper
To serve
Instructions
- Add quinoa, diced carrots and beets with slightly salted water to a pot and bring to a boil. Reduce to a simmer and cook for 10-15 minutes, or until quinoa is ready. Let cool a bit then add to a big salad bowl.
- Meanwhile prepare kale, sauerkraut, pickles, dill and walnuts, then add to the bowl too.
- For the dressing whisk together lemon juice, mustard, maple syrup and paprika powder, and season with salt and pepper. Pour dressing over the salad and mix well.
- Serve immediately or chilled with a dollop of cashew sour cream. Enjoy!
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main
- Cuisine: Vegan