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Tuscan Winter Vegetable Quinoa Salad

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Easy

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Description

Quinoa is a super-grain in its own right (it is packed with all nine essential amino acids, which makes it a complete protein). But pair it up with sweet potato, kale and dried cranberries, and you have a super-food supper ready in under 45 minutes. Plus, this recipe is gluten-free (hooray)!

Ingredients

  • FOR THE SALAD:
  • ¾ cups Pearled Quinoa
  • 1-½ cup Water (or Vegetable/chicken Stock)
  • 1 whole Medium Sweet Potato, Peeled And Diced
  • 1 teaspoon Olive Oil
  • 1 bunch Kale (either Curly Or Plain Works), Washed Well And Chopped
  • 3 cloves Garlic, Minced Fine
  • 1-½ teaspoon Fresh Grated Lemon Zest
  • ½ teaspoons Salt
  • ½ teaspoons Black Pepper
  • Red Pepper Flake (Optional)
  • 1 can Cannellini Beans (15oz Can), Rinsed And Drained
  • ⅓ cups Dried Cranberries
  • ¼ cups Chopped Parsley
  • FOR THE VINAIGRETTE:
  • ⅓ cups Olive Oil
  • 2 Tablespoons Freshly Squeezed Lemon Juice
  • 2 teaspoons Dijon Mustard
  • 1 teaspoon Dried Oregano
  • Salt And Pepper, to taste

Preparation

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!

2 Comments

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Genny Manuel on 3.25.2014

Just made this, delicious and very satisfying. You have made a kale lover out of me!

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The Reese's Reporter on 3.23.2014

I recently made this delicious quinoa recipe, and I could not have loved it more! As a vegetarian, it is easy to get bored of eating the same meals. But, this recipe is easy to make and an innovative take on this grain. Definitely recommend it to all — whether you’re serving it as a side or a main dish, it is very appealing to all taste buds and palates.

3 Reviews

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kentuckywoman on 11.5.2014

So delicious! I’ll be making this all winter long!

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Genny Manuel on 3.25.2014

Excellent!

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wannab4 on 3.23.2014

Made this excellent salad tonight. Very flavourful and unique! My daughter was home for the weekend and she took the leftovers with her to share with her roommates. Everyone loved it! Thank you for sharing!

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