Roasted Sweet Potato Kale and Quinoa Salad

• 1 cup uncooked quinoa
• 2 cups water
• 2 medium sweet potatoes, diced
• 2 cups kale, destemmed and chopped
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste
• 1/4 cup crumbled feta cheese (optional)
• 2 tbsp chopped fresh parsley

Steps

1. 1 Rinse quinoa and cook in boiling water for 15 minutes or until tender. Drain and let cool.
2. 2 Preheat oven to 400°F. Toss sweet potatoes with 2 tbsp olive oil, salt, and pepper. Roast for 25 minutes.
3. 3 Whisk remaining 2 tbsp olive oil, lemon juice, Dijon mustard, and garlic to make vinaigrette.
4. 4 Massage kale with a bit of vinaigrette for 2 minutes to soften.
5. 5 Combine cooked quinoa, roasted sweet potatoes, and kale in a large bowl.
6. 6 Dress with remaining vinaigrette, season with salt and pepper, and toss to combine.
7. 7 Top with feta cheese and parsley before serving, if desired.

Equipment

• Oven
• Baking sheet
• Large mixing bowl

Variations

• Add roasted chickpeas for extra crunch.
• Swap kale for spinach for a milder flavor.

Substitutions

• Use almond milk yogurt in place of feta for a vegan option.
• Substitute quinoa with couscous for a gluten-free alternative.

Pairings

• Grilled chicken
• Warm pita bread
• A crisp white wine

Nutrition

Tips

• Toasting the quinoa before cooking adds extra nuttiness.
• For a make-ahead option, store the salad without the feta and parsley.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently if desired.

Freezing: Does not freeze well due to the texture of the kale and sweet potatoes.

Serving Suggestions

• Serve with grilled chicken for added protein.
• Pairs beautifully with a crusty bread on the side.

FAQ