Step 1

Add quinoa, diced carrots and beets with slightly salted water to a pot and bring to a boil. Reduce to a simmer and cook for 10-15 minutes, or until quinoa is ready. Let cool a bit then add to a big salad bowl.

Step 2

Meanwhile prepare kale, sauerkraut, pickles, dill and walnuts, then add to the bowl too.

Step 3

For the dressing whisk together lemon juice, mustard, maple syrup and paprika powder, and season with salt and pepper. Pour dressing over the salad and mix well.

Step 4

Serve immediately or chilled with a dollop of cashew sour cream. Enjoy!