Description
Experience a burst of vibrant flavors with this Quinoa Salad featuring roasted sweet potatoes, crunchy kale, and juicy cherry tomatoes. Tossed in a zesty lemon dressing, this salad is not only visually appealing but also packed with nutrients, making it an ideal choice for meal prep or gatherings. Impress your friends and family with this delightful dish that promotes healthy eating without compromising on taste!
Ingredients
Scale
- 1 cup tri-color quinoa
- 2 medium sweet potatoes (about 400g)
- 1 bunch kale (about 150g)
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- Juice of 1 lemon
- 3 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water until clear. Combine with 2 cups of water in a saucepan over medium heat. Bring to boil, then reduce heat and simmer covered for 15 minutes until fluffy.
- Preheat the oven to 425°F (220°C). Chop sweet potatoes into bite-sized cubes, toss with olive oil, salt, and pepper on a baking sheet. Roast for about 25 minutes until golden brown.
- Remove stems from kale and tear leaves into bite-sized pieces. Massage gently with olive oil until softened.
- In a large bowl, combine cooked quinoa, roasted sweet potatoes, massaged kale, halved cherry tomatoes, and red onion. Toss gently.
- Squeeze lemon juice over the salad mixture and drizzle in olive oil. Season with salt and pepper; toss again until evenly coated.
- Serve immediately or chill in the fridge for stronger flavors.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Healthy
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 6g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Swap kale for spinach or add nuts for added crunch. For enhanced flavor, use vegetable broth instead of water when cooking quinoa.