22 minutes ago
Wednesday, February 25, 2015
I loved this simple quinoa salad.
But the best part of it will be tomorrow, when you have saved half the bowl for the best damn quinoa cakes you will ever try (you will have to wait till tomorrow for the recipe).
Here is how to make your healthy, delicious lunch today:
Quinoa Salad w/ Roasted Sweet Potatoes & Kale:
2 sweet potatoes, peeled and cut into small cubes
a few shakes of good quality chile powder (I used New Mexico Ancho)
bunch of kale, stems removed, and leaves torn or cut into thin slices
1 cup of quinoa plus (I make extra so I have it in the fridge for other recipes)
2 tbsp apple cider vinegar
2 tbsp olive oil
1 tbsp honey
1 tbsp minced shallots
pinch of sea salt & pepper
Whisk the dressing ingredients with a fork and set aside.
On a large baking sheet, toss the cubed sweet potatoes w/ kosher salt, some chile powder (about a teaspoon), and roast in a 400F oven for 20-30 minutes, turning them one time during baking.
Cook the quinoa as per package directions.
When the potatoes are done, add them to the cooked quinoa and torn kale into a large bowl.
Add the dressing and toss. Season w/ sea salt if you like.
I saved half the bowl for the quinoa cake recipe tomorrow, but you don't have to.
That's it! So delicious.