Quinoa Salad with Roasted Sweet Potatoes and Kale
This flavorful salad is a great way to try quinoa, an ancient grain
that’s packed with protein. In fact, these tiny seeds are a complete
protein. Their mild nutty flavor is a nice backdrop to the stronger
flavors of the roasted vegetables and balsamic vinegar. Enjoy, Chef Paul
Chef Paul Skinner is executive chef at Essentia Health-St. Joseph’s
Medical Center. His staff offers Room Service to patients and serves
families and visitors in the River Grille Café.
2 large sweet potatoes, peeled and cut into ½-inch dice
½ medium red onion, sliced
1 tablespoon olive oil
Salt and pepper, to taste
2 cups kale
5 tablespoons balsamic vinegar, divided
1 cup uncooked black quinoa
2 cups water
Pinch of salt
¾ cup dried cranberries
Preheat oven to 400 degrees F. In a medium bowl, combine sweet potatoes and red onion slices. Toss with olive oil, salt and pepper. Spread on baking sheet. Bake for about 30 minutes (or until sweet potatoes are tender), stirring a few times.
Drizzle kale with 2 tablespoons balsamic vinegar; season with salt and pepper. Place on baking sheet. Bake for 15 minutes, until kale wilts and gets slightly crispy.
While vegetables roast, rinse quinoa in a strainer under cold water. Combine quinoa, water and salt in a medium saucepan. Bring to a boil over medium heat and boil for 5 minutes. Turn heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with fork.
Cool quinoa and roasted vegetables to room temperature. Chop red onion slices and kale. In a large bowl, combine quinoa with roasted vegetables. Drizzle salad with remaining 3 tablespoons of balsamic vinegar and add dried cranberries. Stir to combine. Season with salt and pepper. Serve.
|Serving size: 1 cup
|Total fat: 5 g
Saturated fat: 0 g
Trans fat: 0 g
Cholesterol: 0 mg
|Sodium: 150 mg
Carbohydrates: 46 g
Fiber: 10 g
Protein: 6 g