Tuscan Winter Vegetable Quinoa Salad

1. Cook quinoa according to package directions. Here are the basic steps (but confirm with the package, just in case). Rinse quinoa in a fine mesh strainer (those grains are tiny). Bring the water (or vegetable stock or chicken stock) to a boil in a medium pot and add quinoa. Bring back to a boil, cover the pot and reduce to a simmer. Just like rice! Cook for 15-20 minutes or until the liquid is all absorbed and the quinoa is tender.
2. Put the sweet potatoes and 1 teaspoon of olive oil in a saute pan over medium-high heat. Cook and stir until potatoes are soft and golden brown, about 5 minutes.
3. Add kale and garlic into the pan with the sweet potatoes and continue to cook until kale is wilted, 2-3 minutes.
4. Add the lemon zest, salt, pepper and red pepper flakes (optional). Stir to combine and remove from heat.
5. Make the vinaigrette: Combine olive oil, lemon juice, mustard, oregano, and salt and pepper in a bowl/mason jar and stir (or shake) vigorously to combine. Set aside.
6. When the quinoa is cooked, place it into a large bowl, stir in half of the vinaigrette and check the consistency. If quinoa is too dry, add more vinaigrette (I usually add most of the dressing).
7. Add kale-sweet potato mixture, cannellini beans, dried cranberries, and parsley into the quinoa. Stir to combine.

Serve by itself as a main dish or alongside baked chicken or fish as a nutrient-packed side. Enjoy!