Salad with Quinoa, Beets, and Kale

This recipe is inspired by a recipe from matpaabordet.no, but adapted to be low FODMAP. It’s a lovely Christmas salad, but of course, it can be enjoyed all year round!

Serves: 4

Ingredients

• 150g quinoa
• 2-3 large carrots, sliced
• 100g beetroot (other types of beets not tested) (low at 25g)
• 200g sweet potato
• 100g potato (or parsnip)
• 1-2 tbsp olive oil
• 150g kale, shredded
• Salt and pepper

Dressing

• 2 tbsp tahini (homemade or store-bought)
• 4 tbsp freshly squeezed orange juice
• 4 tbsp mild olive oil
• 1 tbsp maple syrup
• Salt and pepper

Instructions

1. Cook the quinoa according to the package instructions. Let it cool down.

2. Toss the carrots, beetroot, sweet potato, and potato with a little olive oil, salt, and pepper. Spread them out on a baking tray and roast in a preheated oven at 220°C (430°F) for 15-20 minutes or until tender. Let them cool down.

3. Massage the kale with a little olive oil in a bowl. This makes it softer in texture and easier to eat.

4. Make the dressing. Add all the ingredients to a jar with a tight lid and shake well until everything is mixed. Alternatively, whisk the ingredients together in a small bowl. Season with salt and pepper to taste.

5. Mix the kale, quinoa, and dressing together well.

6. Finally, gently fold in the roasted vegetables so they don't break apart. Taste and adjust with salt and pepper.

Serving tip:

• Serve the salad on a large platter and drizzle a little dressing and fresh herbs over the top.

Tip:

• Make extra dressing and store it in an airtight jar in the fridge – you’ll have a lovely dressing ready for other salads!
• Leftover tahini? Use it to make hummus! Check the app for a low FODMAP hummus recipe.