Kale can be tough and bitter. Massaging it dampens the bitterness and ensures that the leafy green is well-seasoned.
Preheat oven to 400ºF.
Cut off beet tops, wash well, and place on a sheet of aluminum foil. Drizzle with 1 teaspoon Extra Virgin Olive Oil, and fold the aluminum foil around the beets, creating a package. Place on a baking sheet, and bake in the oven for 40-50 minutes, or until the beets are tender.
While beets are roasting, prepare quinoa following package directions (or see note below). When the quinoa is finished cooking, place in a medium sized bowl, and put in the refrigerator to cool, uncovered.
When the beets are done, remove from the oven, and open the foil package so the beets can cool. Once cool enough to the touch, you should be able to peel them by holding in your hand, and gently pushing with your thumbs, push the skin off. The skin should come off easily. Dice the beets in large, bite-sized chunks.
Remove stems from kale, and cut the leaves into bite sized pieces. Place in a large bowl with avocado, salt and lemon juice, and massage by squeezing and rubbing together with your hands.
To the large bowl containing the massaged kale, add the cooled quinoa and beets, cucumber, snap peas, and blueberries. Toss gently, mixing well, and divide among 4 bowls. Top with hulled hemp seeds and serve!
To reduce the cooking time, you could use pre-roasted or canned beets as long as they pass the kitchen test.
Here's how to make fluffy quinoa.