Kale, Quinoa, and Beet Salad with Balsamic Vinegar

Ingredients

• 1 bunches of beets, peeled and shredded
• 1/2 cup balsamic vinegar
• 2 Tbsp. grape seed oil
• salt and pepper
• 1/2 cup quinoa
• 1 bunch of Toscano kale, stems removed and leaves torn into bite-size pieces
• 2 Tbsp. grape seed oil
• 1 clove of garlic, peeled and finely sliced
• 1 tsp. paprika
• salt and pepper
• handful of shredded Romano cheese

Instructions

1. Peel and shred beets, place in bowl with balsamic vinegar, 2 tbsp grapeseed oil, and salt and pepper and set aside.
2. In a small saucepan, place the rinsed quinoa and 1 cup of water. Add a pinch of salt. Place pot over medium heat and bring to a boil. Simmer for 15 minutes or until quinoa is mostly cooked and the little tails start to pop out. Remove from the heat and set aside.
3. In a large skillet, heat 2 tbsp of grapeseed oil over medium heat. Add the sliced garlic and paprika. Stir around for 1-2min. Add the beet mixture and sauté for a few minutes. Add the kale and sauté for 1 min, then add the hot quinoa and mix until the kale slightly wilts and softens. Season with salt and pepper. Move to a separate bowl.
4. Salad can be served warm or cold. Sprinkle with Romano cheese before serving.

Notes