Quinoa Kohlrabi Salad
 
Prep time
Cook time
Total time
 
Serves: 4
INGREDIENTS:
  • 6 cups cooked quinoa
  • 2 Granny Smith apples, cored and julienned
  • 2 kohlrabis, peeled and julienned
  • 2 cups kale, de-stemmed and shredded
  • 4 small Chioggia beets (or 1-2 large)
  • 2 Meyer lemons, juiced
  • 2 tablespoons chives, chopped (or green onion)
  • 1 tablespoon fresh dill, chopped
  • Dressing
  • ¼ cup extra virgin olive oil
  • 3 tablespoons dijon mustard (or grainy mustard)
  • 2 tablespoons maple syrup
  • A few cracks of black pepper
  • A generous pinch or two of sea salt (1/8-1/4 teaspoon)
DIRECTIONS:
  1. Juice the two Meyer lemons into a large bowl, discarding the skins and seeds.
  2. Julienne the apples and kohlrabis, putting them bit by bit into the lemon juice and tossing every so often so each newly cut handful gets immersed in he juice.
  3. Add in the quinoa and the dressing ingredients, starting with a lesser amount of salt. Toss to combine, taste and add more salt if needed. Add in the kale, beets, chives and dill, toss one final time and serve.
  4. Store leftovers in the fridge in an airtight container for up to a few days.
Recipe by Love from the Land at https://www.lovefromtheland.com/quinoa-kohlrabi-salad/