Quinoa, beet & kale salad with lemon honey vinaigrette

Are you looking for a nutritious, delicious salad to share at your Labor Day picnic but tired of the same old thing? Give this one a whirl! Combining crimson beets and bright green kale will remind you of Christmas, but beets won't be around til then. This is a great time of year to take advantage of this seasonal root vegetable as well as fresh kale. Beets are a natural source of beta carotene, vitamin C and vitamin K as well the powerful antioxidant, glutathione peroxidase. Their firm texture (when raw) is similar to Granny Smith apples and goes great with kale and quinoa.To soften kale before using in a salad, place cleaned, torn kale in gallon-sized Zip lock bag and massage it with 1 tsp. olive oil. This will sweeten the kale and reduce its bitterness. Red wine vinegar can be used in place of fresh lemon juice and canola oil can be swapped for olive if you're out. Canola and olive oil are a great source of mono-unsaturated fat. For a more intense flavor, use extra virgin olive oil.And as you know, I am a huge quinoa fan. It's fluffy texture lends well to this salad and it will always be a nutritional powerhouse. Packed with iron and fiber, you can't go wrong with this gluten-free grain. Another bonus? The vitamin C in beets and kale enhance the iron absorption in quinoa.You won't need much added salt in this recipe thanks to the savory feta cheese that's tossed in at the end. A little twist of sea salt and ground black pepper and you're good to go. #nutrigirlapprovedIngredientsSalad2 cups raw kale1 cup dry quinoa (or 2 cups cooked)1 large beet, peeled and cubed1/4 cup feta cheese1 clove garlic, mincedDressing1/3 cup olive oil2 Tbsp. fresh lemon juice1 tsp. honeydash of sea salt and freshly ground pepper1 tsp. oreganoDirections:Cook quinoa according to directions and set aside to cool.Peel and cut beet into small cubesClean and rip kale, using just the leaves (discard stems). Place kale in a gallon-sized Zip lock bag with 1 tsp. olive oil and massage kale for 2-3 minutes to soften the texture.Whisk olive oil, lemon juice and honey together.In a large bowl, place cooled quinoa, kale, beets, oregano and garlic together and blend. Pour vinaigrette over the quinoa and add the feta cheese in last. Toss salad and cool for 1 hour before serving.Makes 6 (1 cup) servings. Nutrition facts per serving: 252 calories, 14.4 grams fat, grams 6.3 grams protein, 26.2 grams carbohydrate, 3.2 grams fiber, 16 mg cholesterol, 115 mg sodium