When you take three superfoods and come up with a salad, it is bound to be delicious. All three mainstays are good for body and soul. When I make it for a friend, it carries even more weight.
Cooked quinoa is fluffed. Sweet potatoes are sauteed till soft and golden. Slivered kale is massaged, looking lustrous and limp. This triumvirate this then doused in a lemon mustard vinaigrette. An optional toss of almonds adds crunch and contrast. Off to the neighbors it goes.
QUINOA, KALE AND SWEET POTATO SALAD
Serves 4-6
1 cup Quinoa
2 Sweet Potatoes
1 cup Kale leaves, ribs removed
1 tablespoon Canola Oil
3 + 1 tablespoons Olive Oil
1 teaspoon whole grain Mustard
4 tablespoons Lemon or Lime Juice
Kosher Salt
Ground Black Pepper
Sliced Almonds (OPTIONAL)
Rinse quinoa well. Place in saucepan and add 1 cup water. Bring to boil, cover and turn heat to low. Cook for 15 minutes. Leave covered for 5 minutes, then uncover and fluff with a fork.
Peel and slice sweet potatoes thinly.
Heat canola oil in a saucepan and fry potatoes till soft and golden.
Wash and dry kale leaves. Slice them into thin ribbons.
Place kale in bowl and add 1 tablespoon olive oil and a dash of salt. Massage well for 4-5 minutes till kale is soft, glistens and turns emerald green.
Mix sweet potatoes and kale with quinoa.
Whisk the remaining olive oil, mustard, lemon juice, salt and pepper in a bowl.
Pour dressing over quinoa. Mix well.
If you use almonds, add them at this point as a garnish.
Serve at room temperature.
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