Vegetarian
Golden Beet-Kale Dinner Salad
Quinoa with Berries and Basil
Ingredients
- 6 small golden or red beets, trimmed
- ½ cup apple cider vinegar
- 2 Tbsp sugar
- 2 Tbsp water
- 1 cup chopped walnuts
- ½ cup extra virgin olive oil
- ½ tsp salt
- ½ tsp pepper
- 8 cups baby kale
- 1½ cups matchstick-cut carrots
- ½ cup crumbled goat cheese
Instructions
- Place beets, vinegar, sugar, and water in a microwave-safe dish; cover. Microwave at HIGH 9 to 12 minutes or until beets are tender.
- Meanwhile, toast nuts in a nonstick skillet until fragrant.
- Remove beets from bowl; strain cooking liquid through a fine wire-mesh strainer into a bowl. Peel beets, and cut into wedges.
- Whisk together oil, salt, pepper, and reserved liquid from beets. Place kale in a large bowl, and top with carrots, nuts, and beets. Drizzle dressing over salad, and sprinkle with cheese.
Side Dish Ingredients
- 1½ cups quinoa
- 2 Tbsp olive oil
- 1 tsp salt
- ¼ tsp cayenne pepper
- 2 cups blueberries
- 2 Tbsp fresh lemon juice
- 1 Tbsp honey
- ¼ cup chopped fresh basil
Side Dish Instructions
- Cook quinoa according to package directions. Toss hot cooked quinoa with oil, salt, and pepper.
- Toss berries with lemon juice and honey; gently stir into quinoa. Sprinkle with basil.
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
