Wednesday, January 29, 2014

Quinoa Salad with Crispy Kale, Roasted Sweet Potato and Carrot

Here is a delicious and nutritious salad or side dish you can serve with any meal! Heart-healthy quinoa is tossed with balsamic vinegar with oven-crisped kale and roasted sweet potatoes and carrots. The flavor is lightly sweet and earthy, and the colors are beautiful! Even if you're unfamiliar with quinoa, this salad is so simple and visually stunning. Enjoy!

Quinoa Salad with Crispy Kale, Roasted Sweet Potato and Carrots
A delicious and nutritious light lunch, salad or side dish.
Serves 4-6
1 large sweet potatoes, peeled and chopped
6 carrots, peeled and chopped
1/2 medium red onion, sliced
1 tablespoon olive oil
Salt and pepper, to taste
3 cups kale
4 tablespoons balsamic vinegar, divided
1 cup uncooked quinoa
1/2 cup dried cranberries (optional)
Preheat oven to 400 degrees F. Place carrots, sweet potatoes and red onion slices in a medium bowl. Drizzle with olive oil and season with salt and pepper. Toss together and then put them on a large baking sheet. Bake in the oven for 30 minutes, or until sweet potatoes are tender. Stir a few times while baking.
Drizzle kale with 2 tablespoons of balsamic vinegar. Season with salt and pepper and place on a baking sheet. When the sweet potatoes and onions have been in the oven for 15 minutes, put the kale in the oven. Bake for 15 minutes, or until kale is wilted and starting to get a little crispy.
While the vegetables are roasting, make the quinoa. Add quinoa, water, and salt to a medium saucepan and bring to a boil. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let cool quinoa cool to room temperature.
When the vegetables are done roasting, let them cool to room temperature. Chop up the red onion slices and kale. In a large bowl, combine quinoa, sweet potatoes, red onion, and kale. Drizzle the salad with remaining three tablespoons of balsamic vinegar and add in the dried cranberries. Stir to combine. Season with salt and pepper and serve.

Recipe by Sarah Lang

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