This lovely salad was born out of my need to use leftover ingredients from my Roasted Asparagus and Fingerling Potatoes with Chive Tarragon Pesto. And it has fast become one of my favorite quinoa salads.
Quinoa, Red Beet, and Kale Salad with Chive Tarragon Pesto
1/4 cup uncooked quinoa, rinsed and drained
1/2 cup diced, roasted red beet
1/2-1-cup kale, chopped
2 Tbsp (or more) chive tarragon pesto
1/4 cup cooked chickpeas
1/2 tsp chopped shallot
olive oil for drizzling
salt and pepper
Bring 1/2 cup water and quinoa to a boil. Reduce heat to low, and simmer, covered, for 15-20 min. (17 min. is always the magic number for me.) With about 5 min. of cooking time left, add kale to pot, and replace lid.
Add chickpeas and pesto to quinoa and steamed kale. Gently mix in red beets. (Don’t toss the salad too vigorously, or the quinoa will turn red.) Top with shallot. Drizzle with olive oil, if desired, and season with salt and pepper.