Chop up the scrubbed sweet potato in 1 inch or so pieces. Coat with extra virgin olive oil. Place in the pan and roast in 325 degree oven for about 25-30 minutes. Don't cook them to mushiness.
Chop up a huge bunch of Scotch Blue Kale and cook the Quinoa as directed.
Tip: Quinoa can be bitter if not soaked and rinsed. Check the package for instructions or you may not like it. Costco's large package that I buy is already soaked and rinsed, but I still rinse it off in a fine sieve before cooking it.Mix together slightly cooled Sweet Potato, Quinoa, Kale and extras. Add dressing at the last minute and voila' you have the most delicious, healthy salad ever. Serve warm or cold.
Quinoa, Kale and Roasted Sweet Potato Salad
1 large or two small red sweet potatoes
Or orange or yellow cubed
1 large bunch of garden fresh kale
washed, ribs removed and chopped
1 C quinoa toasted and cooked*
2/3 C toasted pepitas, or nuts(pecan
2/3 C dried cranberries
1 lemon, squeezed and seeded
3 T Extra Virgin Olive Oil
1 T toasted and ground cumin seed
Several sprigs of fresh parsley chopped
Crumbled goat cheese or feta cheese
EVOO and roast in oven or toaster oven
at 325 degrees for 25-30 min. Cover with
foil in toaster oven if begins to burn.
Cook Quinoa*. Prepare Kale**. Toast cumin
seed and crush in coffee grinder. Toast
Pepitas or nuts lightly. Stir together sweet
potatoes, kale, quinoa, nuts or seeds, and
cranberries. Mix together lemon, EVOO
and cumin and mix into salad.
Top with parsley and crumbled cheese.
*Tip: Quinoa can be toasted in hot oil until
they pop, add water and cook for 15 min.
**Tip: Kale can be softened by blanching with
boiling water (pour over kale) then cool
quickly in ice water. Drain and let dry a little.
This is delicious. Enjoy as a main dish with grilled chicken on the side. Yum.