Rustic Garden Harvest Salad: Quinoa, Beets, Kale, and Fried Egg Medley

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About This Recipe:

Introducing my latest recipe, the Garden-Fresh Harvest Quinoa Salad with Beets, Kale, and Fried Egg! This vibrant and delicious salad is perfect for embracing the early spring season and showcases the freshest, in-season ingredients. As the earth wakes up from its winter slumber, the first tender vegetables and herbs begin to appear in our gardens and local markets, making this dish a true celebration of spring.

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In this nutritious and satisfying salad, we combine protein-rich quinoa, nutrient-dense kale, and earthy roasted beets for a delightful mix of flavors and textures. We then add a bit of crunch with julienned carrots and a savory touch with chopped anchovies. To elevate the salad even further, we mix in fresh dill and parsley, imparting a lively and aromatic essence that is synonymous with spring.

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To complete this delightful dish, we serve it with a simple yet flavorful homemade dressing made with apple cider vinegar, Dijon mustard, honey, and minced shallots. And to make it even more scrumptious, each serving is topped with a perfectly fried egg, adding a rich creaminess that beautifully complements the other ingredients.

Not only is our Garden-Fresh Harvest Quinoa Salad a fantastic go-to salad for early spring, but it’s also a great option for a light lunch, a side dish, or even a delicious dinner. So grab your freshest ingredients and join us in welcoming the new season with this delectable and nourishing salad!

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@carmeninthegarden For a garden to table lunch – Rustic Garden Harvest Salad: Quinoa, Beets, and Fried Egg Medley. 🌿 Full recipe on my website and don’t forget to sign up for my newsletter! 💌#garden #gardening #gardentotable #salad ♬ original sound – Carmen in the Garden

How To Make This Recipe:

Recipes

Rustic Garden Harvest Salad: Quinoa, Beets, Kale, and Fried Egg Medley

Savor spring’s freshness with this vibrant Garden-Fresh Harvest Quinoa Salad, featuring beets, kale, carrots, anchovies, herbs, and a fried egg!

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Ingredients

Units USM Scale 1x2x3x

• 1/2 cup uncooked quinoa
• 1 cup water
• 1 bunch kale, stems removed and chopped
• 3 medium beets, peeled and cubed
• 1/4 cup toasted walnuts, chopped
• 1/4 cup fresh dill, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 2 tbsp olive oil
• Salt and pepper, to taste

For the dressing:

• 1/4 cup olive oil
• 2 tbsp apple cider vinegar
• 2 tsp Dijon mustard
• 1 small shallot, minced
• Salt and pepper, to taste

For the fried egg:

• 1 tbsp olive oil
• 1 egg per salad serving
• Salt and pepper, to taste

Instructions

1. Preheat oven to 450°F (200°C). Place the cubed beets on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 12-15 minutes, or until tender and slightly caramelized. Allow them to cool slightly.
2. Rinse quinoa under cold water and drain. In a medium saucepan, combine quinoa and water. Bring to a boil, reduce heat, and simmer for 15 minutes, or until the quinoa is cooked and water is absorbed. Fluff with a fork and let it cool.
3. In a large mixing bowl, combine chopped kale, roasted beets, cooled quinoa, chopped anchovies, fresh dill, and fresh cilantro.
4. Prepare the dressing by whisking together olive oil, apple cider vinegar, Dijon mustard, honey or maple syrup, minced shallot, salt, and pepper in a small bowl. Taste and adjust seasoning if needed. Drizzle the dressing over the salad and toss to combine.
5. To prepare the fried egg, heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Crack an egg into the skillet and cook for about 2 minutes until the edges are crispy, and the egg white is cooked through but the yolk remains slightly runny. Season with salt and pepper, if desired.
6. To serve, divide the salad among plates or bowls, and top each serving with a fried egg. Enjoy!