Kale Quinoa Salad
This kale quinoa salad is a vibrant and refreshing meal or side and great for a detox. It's loaded with nutritious and delicious vegetables like sweet potato and Roma tomatoes and it has an amazing orange paprika dressing. It comes together in minutes and will impress even the fussiest salad connoisseurs!
Ingredients
- 1 1/4 cups white quinoa uncooked
- 2 1/2 cups water
- 1 stock cube vegetable
- 1 medium sweet potato diced
- 1 teaspoon olive oil
- 1 teaspoon salt
- 1 teaspoon olive oil
- 1 teaspoon garlic minced
- 3 cups kale chopped
- 1/4 large red onion diced finely
- 1 large Roma tomato diced finely
- 1/2 cup pomegranate seeds
- 1 large avocado peeled and diced
For Dressing:
- 1 1/2 teaspoons Smoked Paprika
- 1 tablespoon Olive Oil
- 1 tablespoon Maple Syrup
- 1/4 cup Orange Juice
- 1 teaspoon salt to taste
Instructions
- Preheat oven 356°F (180°C) and line a baking sheet with non-stick parchment. Set aside.
- To prepare quinoa, place dried quinoa, water and vegetable stock cube (or liquid stock equivalent) into a saucepan. Bring to a simmer, cover with a lid and let cook on lowest heat for 15 minutes. Let this rest with the lid on while you prepare the other ingredients. All the liquid should be absorbed.
- Combine sweet potato with 1 tsp Olive Oil, salt and pepper, then place on prepared baking sheet and roast in oven for 20 minutes or until tender whilst quinoa is cooking.
- In a large pan, combine 1 tsp olive oil with 1 tsp minced garlic on low heat. Immediately add kale into the pan and cook till kale has slightly wilted and is no longer tough. Remove from heat.
- In a large bowl, combine cooked quinoa, prepared kale, roasted sweet potato, red onion, tomato, pomegranate Seeds and avocado. Toss to combine.
- To prepare dressing, whisk all listed ingredients. Pour dressing over quinoa and toss to combine. Check for seasoning and serve warm.
Notes
TO STORE: Transfer any leftovers into an airtight container and store the salad in the refrigerator. It can be kept for up to 2-3 days. If you plan to store the salad for an extended period, consider keeping the dressing separate until serving.
TO REHEAT: If you prefer to serve the salad warm, gently reheat it in the microwave or on the stovetop. You can add a splash of water or vegetable stock if needed to freshen up the flavors.
Nutrition
Serving: 1servingCalories: 446kcalCarbohydrates: 65gProtein: 13gFat: 17gSaturated Fat: 2gCholesterol: 1mgSodium: 1469mgPotassium: 1142mgFiber: 10gSugar: 11gVitamin A: 13646IUVitamin C: 79mgCalcium: 145mgIron: 4mg
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