QUINOA SALAD

Salads don’t always have to be cold and fresh. This quinoa and kale salad is like a warm hug for the belly, perfect for fall or any day cozy day in.

QUINOA SALAD RECIPE makes 4-6 servings

INGREDIENTS

• 1 large sweet potato

• 1 cup quinoa

• 2 cups of water or vegetable stock

• 1 bundle of kale (about 10 oz)

• 1/4 cup raisins

• 1 tbsp honey

• 1/2 tsp cinnamon

• 2 tsp garlic powder

• 2 tsp onion powder

• 2 tsp red pepper flakes

• 1 bay leaf

• olive oil

• salt and pepper

DIRECTIONS

1. In a pot add quinoa and vegetable stock. Season with salt, pepper, and bay leaf. Bring to a boil. Once boiling, reduce the heat to low and put a well fitted lid on the pot. Allow to simmer for 15 minutes.

2. Preheat oven to 350F

3. While the quinoa is cooking, prepare your vegetables. Peel the sweet potato and dice into small cubes. Rinse the kale well, dry, and chop into small pieces.

4. Combine sweet potato and kale in a large bowl and season with garlic powder, onion powder, red pepper flakes, salt, and pepper. Drizzle a generous amount of olive oil and mix with your hands, making sure everything is well coated.

5. Spread the vegetable mixture onto a parchment lined baking sheet. Bake in the oven for 20-25 minutes or until sweet potatoes are just barely tender. Try not to overcook them to a mushy state.

6. When the vegetables have roasted and the quinoa has cooked, combine both into a large bowl. Remove the bay leaf and add honey, cinnamon, and raisins. Mix with a flat spatula in a gentle folding motions, taking care not to mash the sweet potatoes. Season with salt and pepper.