Quinoa - Kale - Sweet Potato Salad
Author: 
Recipe type: Salad
 
Ingredients
  • 2 medium-large sweet potatoes (1½ pounds, jewel), scrubbed, cut into 1″ chunks
  • 5 tablespoons extra-virgin olive oil or avocado oil, divided
  • pink Himalaya salt
  • 2 cups of chicken stock
  • 1 cup quinoa (preferably multi-colored)
  • 1 large bunch kale - I used two different types of kale to make the salad a bit more colorful
  • 1 tablespoon cumin seed
  • juice of 1-2 lemon (or more, to taste)
  • freshly ground black pepper
  • ⅔ cup dried cranberries
  • ⅔ cup of toasted pine nuts
Instructions
  1. Toast the cumin seed in a small skillet over a medium flame, shaking frequently, until fragrant, about 1 minute. Let cool, then grind in a mortar and pestle or spice grinder. Add the remaining 3 tablespoons olive oil, ¼ tsp of salt, and juice of 1 lemon and mix together. This is your vinaigrette.
  2. Position a rack in the center of the oven and preheat to 400º.
  3. Toss the sweet potatoes in a large bowl with 2 tbsp of the oil and 1 tsp of salt. Spread evenly on a sheet pan and roast until soft and golden, about 40 minutes, flipping the potatoes once halfway through cooking. Remove and let cool completely.
  4. Meanwhile, place the quinoa in a medium sauce pan and soak in 2 cups of chicken stock for about 15 minutes before cooking. The quinoa doesn't have to be cooked in broth but it tastes so much better. Bring the quinoa to a simmer, then cover with a lid and reduce the heat to low to maintain a gentle simmer. Let the quinoa steam until the water is gone and the quinoa is tender (the red and black quinoa will retain more crunch than the white). Remove from the heat, leave the lid on and let steam 10 minutes. Fluff with a fork. Let cool completely.
  5. Meanwhile, remove the ribs from the kale with a sharp paring knife. Stack 3 or 4 leaves on top of one another, roll them up the long way, and slice crosswise very thinly. Repeat with the remaining kale leaves. Place the kale in a large bowl and massage the kale with the juice of one lemon. It will make the kale more tender, more flavorful, and makes the color more vibrant.
  6. Add the cooled sweet potato cubes and quinoa to the kale. Add the vinaigrette and gently toss.
  7. Then add the cranberries, Add the toasted pine nuts just before serving.
Notes
***Use organic ingredients whenever possible***
Recipe by My Honest Living at http://www.myhonestliving.com/quinoa-kale-sweet-potato-salad/