Enter this salad. It is a tasty bowl that packs a mighty nutritional punch. Quinoa provides your protein (a complete grain-based protein providing all 9 of the essential amino acids), is a fantastic source of manganese, and is gluten free. Olive and coconut oils provide your healthy fats. Kale is an all-star providing generous amounts of Vitamins A, B6, C and K as well as calcium, potassium, copper and manganese. Beets are a good source of folate (ahem, pregnant mamas) and manganese. Now about this nutritional yeast.. it is a complete protein and is high in the B-complex vitamins (good news if you're eating mostly vegan). It has a slightly cheesy/nutty flavor (in my opinion, more cheesy than nutty) and is often used as a cheese substitute in dishes such as macaroni and cheese, tofu scramble, etc.
If you think you don't like beets it is likely because you've only tried them from a can that has been sitting on a store shelf for who knows how long. Fresh beets are ah-mazing! Seriously, though. Give them a chance. My favorite way to eat them is after a simple roast in the oven (although, I have another pretty good beet salad up my sleeve I'll be sharing later). This is also an easy way to introduce kale to any kale virgins out there. If you've been waiting to try it this is your chance. It is coarsely chopped and wilts nicely due to the vinegar and oils so it blends well with the other ingredients. Use any type of kale you like - lacinato/dino, curly kale, etc. The beets will turn your quinoa red when cooking so it doesn't really matter what color quinoa you use.
Make this on a Sunday and pack up for lunches/snacks throughout the week! You can also toss this into a whole wheat or gluten free wrap for a more filling lunch.
Kale, Quinoa & Beet Salad
1 bunch of kale (coarsely chopped)
1/4 cup nutritional yeast
3 Tbs apple cider vinegar
1 1/2 tsp salt
1 cup quinoa
1 large beet, chopped (or 2-3 small to medium)
1 Tbs coconut oil
2 Tbs olive oil
Dash of cayenne pepper (optional)
Cook quinoa and chopped beet in 1 1/2 cups water and 1 Tbs coconut oil for 20 minutes or until water has been absorbed and a small ring (like a halo) is visible. Once done, let quinoa cool in refrigerator.
Add the rest of the ingredients to the quinoa, mix and enjoy!
How do you ensure you're getting all of the nutrients you need in your diet? How else do you use nutritional yeast?