Kale salad with quinoa and hummus
Kale salad with quinoa, beets and hummus
This vegan kale salad with quinoa, beets and hummus topped with roasted pumpkin seeds for that extra crunch is packed with good nutrients and flavor. It is easy to make and perfect to put in your lunch box for the upcoming days. This recipe comes from the amazing Ebba Hägglund who is the owner of the Instagram account @satanvagott.
Time: 40 minutes
Difficulty: Not to tricky
Service size: 4
Ingredients
2 dl Quinoa
1 cube of vegetable broth
1/2 package of small tomatoes
1 clove of garlic
1 head of broccoli
1/2 package fresh kale
1/2 package of pre-cooked beets
1/2 dl pumpkin seeds
1 package of hummus or homemade hummus
1/2 tsp lemon juice
Olive oil
Salt
Pepper
Instructions
Set the oven to 200 °C (fan).
Bake the tomatoes in an ovenproof dish together with garlic, oil, salt and black pepper for about 15 minutes.
Cook the quinoa together with the vegetable broth.
Divide the whole broccoli into smaller pieces and cook in salted water for about 5-7 minutes.
Pick off and break down the kale leaves, get the stem, and place it in a bowl.
Add lemon, a little oil, salt and black pepper to the bowl and massage in the kale leaves.
Roast the pumpkin seeds in a dry frying pan over medium heat and add a little salt at the end.
Divide the beets into smaller pieces and mix everything together in a larger bowl.
Top with hummus and roasted pumpkin seeds.
So, we hope you like it. If you try this recipe, make sure to tag us in a photo if you make it
Ebba is an energetic girl with a great passion for food and everything to do with food. She loves to experiment in the kitchen and find the best flavors as well as being able to share her recipes, suitable both for everyday use and more formal events. She hopes to inspire and motivate people to try new dishes in the kitchen. “It doesn't always have to be so complicated to cook good food!” she says.
