Beetroot and Date Quinoa with Tamari Kale and Mushrooms

Beetroot and Date Quinoa with Tamari Kale and Mushrooms

I am posting this colourful bowl in time to still celebrate Organic September. Have you joined in at all? I will admit I do not buy everything organic but there is lots of research out there to highlight which produce it is most important to source organically (a quick google of “The dirty dozen fruits and vegetables brings up a lot of good resources). I was very kindly gifted an organic fruit and vegetable box by Provamel and put some of the ingredients to good use here; namely the Chioggia Beetroot.

For this recipe, two very disparate and stand-alone dishes come together for one soulful and rainbow bowl full of delight. Each salad compliments the other: while the kale and mushrooms are rich in umami depth and savoury saltiness, the beetroot quinoa is sweet and refreshing in comparison. You can choose to enjoy both together or separately, but together they make one delightful bowl of contrasting textures, colours and flavours. Plus, I’ve served them with thin slices of beautiful Chioggia beetroot, creamy cubes of avocado, a drizzle of coconut yoghurt and a sprinkling of salty and flavoursome dukkha. I have also added a cheesy hemp sprinkle to really accentuate the savoury tang from the tamari and to add more contrast to the salads.

Beetroot and Date Quinoa with Tamari Kale and Mushrooms

Beetroot and Date Quinoa with Tamari Kale and Mushrooms

The quinoa salad is made colourful by grated Chioggia beetroot and carrot. I have only just got my hands on this beautiful beetroot. It is simply a work of art, and I had quite the surprise when I sliced into expecting the vibrant and deep purple colour of an ordinary beet. Also known as the candy cane or candy stripe beet, rings of white run through the pink root vegetable. It is almost too pretty to eat! I’ve added some juicy cherry tomatoes, fresh herbs, green leaves and the special ingredients are the chopped dates. Juicy, sweet and jammy in texture, dates add a wonderful surprise to a quinoa salad.

The mushrooms and kale are crave-able on their own: simply stir fried in sesame oil with garlic and tamari soy sauce. They pack a real punch of flavour and would taste great served with simply cooked grains or as a toast topper.

Beetroot and Date Quinoa with Tamari Kale and Mushrooms

Beetroot and Date Quinoa with Tamari Kale and Mushrooms

Pile the bowl high with both salads and continue to add the toppings and you’ve got one beautiful, light and satisfying Buddha bowl. Serve this warm or save it for later, either way you’ll feel full of nutritious energy.

Beetroot and Date Quinoa with Tamari Kale and Mushrooms

Beetroot and Date Quinoa with Tamari Kale and Mushrooms

I really would recommend trying to source a Chioggia beetroot just for the beauty alone, but ordinary beets will also work wonders.

Beetroot and Date Quinoa with Tamari Kale and Mushrooms
Serves 2

Ingredients:
Beetroot and Date Quinoa:
80g quinoa
1 large Chioggia beetroot, washed and grated (save ¼)
1 medium carrot, washed and grated
10 cherry tomatoes, in ¼
6 pitted jammy dates, chopped
4 sprigs fresh mint, chopped
1 handful green leaves
1 tbsp apple cider vinegar
1 tbsp lime juice
1 tbsp maple or agave syrup
Salt and black pepper

Tamari Kale and Mushrooms:
1 tbsp sesame oil
8 medium mushrooms, thinly sliced
2 handfuls kale, finely shredded
2 garlic cloves, crushed
1 tbsp tamari soy sauce

Bowl:
1 avocado, cubed
¼ Chioggia beetroot, thinly sliced
2-4 tbsp coconut yoghurt
2 tbsp hazelnut dukkha (or your preferred blend)
1 tbsp cheesey hemp sprinkle
 
Method:

  1. Cook the quinoa according to packet instructions, drain and leave to cool for 10 minutes. Fluff with a fork and then stir in all the other ingredients. Season to taste with salt and black pepper and mix well.

  2. Heat a large frying pan and add the sesame oil. Cook the mushrooms, kale and garlic for about 7-10 minutes until the kale has wilted and the mushrooms are tender. Add in the tamari soy sauce and continue to fry for a couple of minutes.

  3. To serve, divide the Beetroot and Date Quinoa between two bowls and top with the Tamari Kale and Mushrooms. Top with the avocado cubes, sliced beetroot, coconut yoghurt, dukkha and cheesy hemp sprinkle, if using. Enjoy straight away or store the salads in airtight containers for up to 2 days in the fridge – store the green leaves separately and mix through just before serving.

Beetroot and Date Quinoa with Tamari Kale and Mushrooms

Beetroot and Date Quinoa with Tamari Kale and Mushrooms

Are you a fan of mix and match salads like my Beetroot and Date Quinoa with Tamari Kale and Mushrooms? I would love to hear what you think so please leave a comment below and tag me in your creations. I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy so I can see your creations.

With Chioggia love x

 

This post is not sponsored, although I very kindly received the organic produce box.

3 thoughts on “Beetroot and Date Quinoa with Tamari Kale and Mushrooms

  1. shivaniraja says:

    Wow Amy – this Salad is simply gorgeous! That stripy beetroot is something else – nature never ceases to amaze me. I also loove the idea of adding dates to a salad like this, I have added raisins before but dates never crossed my mind. Wishing you a lovely weekend xxx

    Like

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