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Kale and Quinoa Salad with a Maple Vinaigrette

Yield: 5-6 Servings

Prep Time: 55 minutes

 

Ingredients:

2 cups water

1 cup quinoa

10 leaves kale, cut into ribbons

1 sweet potato, cubed and roasted

1 can chickpeas, drained and roasted

1 cup craisins

3/4 cup crumbled feta cheese

olive oil for roasting 

Himalayan Pink Fine Ground Sea Salt for roasting

Maple Balsamic Vinaigrette

 

Directions:

1. Preheat the oven to 375 degrees Fahrenheit. 

2. Drain the chickpeas, pour onto a baking sheet, and sprinkle with olive oil and salt. 

3. Peel and cube the sweet potato. Place on a pan and drizzle olive oil and salt. 

4. Heat the sweet potato and chickpeas in the oven for 30 minutes, stirring halfway. 

5. Rinse quinoa with a finely meshed strainer. 

6. Fill a pot with water and bring to a boil. Add quinoa, cover, and cook until all the water is absorbed, between 12-15 minutes. Remove from heat and allow it to sit for 5 minutes. Remove cover to allow quinoa to completely cool. Fluff with fork. 

7. Add quinoa, sweet potatoes, chickpeas, craisins, and cheese to a large bowl. 

8. Whisk together maple balsamic vinaigrette until emulsified and pour over the salad. Give it a generous toss and serve! 

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