Warm Quinoa, Sweet Potato...Warm Quinoa, Sweet Potato and Kale Salad

Name: Warm Quinoa, Sweet Potato and Kale Salad
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 3 cups cooked quinoa or 1 1/2 cups uncooked quinoa; 1/2 tbsp extra virgin olive oil; 1 tbsp extra virgin olive oil; 3 packed cups kale, stems removed, chopped; 1 tbsp pure maple syrup; 1/4 cup fresh orange juice (from about 1-2 oranges); freshly cracked pepper; 1 cup fresh pomegranate arils; 1/4 cup red onion, chopped; sea salt; 1 tsp sweet paprika; 1 medium/large sweet potato, peeled, chopped

🍴

Cuisine

International

👥

Servings

⏱

Prep Time

15 mins

🍳

Cook Time

40 mins

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Difficulty

Easy

You can never have too many hor d'oeuvre recipes, so give Warm Quinoa, Sweet Potato and Kale Salad a try. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 339 calories, 9g of protein, and 9g of fat per serving. This recipe serves 4 and costs $1.49 per serving. Head to the store and pick up orange juice, sweet potato, onion, and a few other things to make it today. This recipe from Not Enough Cinnamon has 32767 fans. From preparation to the plate, this recipe takes roughly 40 minutes. All things considered, we decided this recipe deserves a spoonacular score of 100%. This score is great. If you like this recipe, take a look at these similar recipes: Warm Quinoa, Sweet Potato and Kale Salad, Warm Quinoa, Sweet Potato and Kale Salad, and Warm Sweet Potato and Quinoa Salad.

InternationalEasy

Ingredients

•3 cups cooked quinoa or 1 1/2 cups uncooked quinoa

•1/2 tbsp extra virgin olive oil

•1 tbsp extra virgin olive oil

•3 packed cups kale, stems removed, chopped

•1 tbsp pure maple syrup

•1/4 cup fresh orange juice (from about 1-2 oranges)

•freshly cracked pepper

•1 cup fresh pomegranate arils

•1/4 cup red onion, chopped

•sea salt

•1 tsp sweet paprika

•1 medium/large sweet potato, peeled, chopped

Cooking Instructions

01
If you don't have cooked quinoa, start with that.
02
Place quinoa in a fine-mesh strainer and rinse thoroughly with cool water for at least 2 minutes.
03
Drain. Rinsing quinoa before cooking will remove its natural bitter or soapy taste.
04
Transfer to a saucepan, cover with stock, cover with a lid and bring to a boil. Reduce heat and cook for 15 minutes on the lowest setting. Turn off the heat and let stand covered for 5 minutes. Fluff with a fork and set aside. (This will make a little bit more cooked quinoa than what you will need for the salad).
05
Heat olive oil in a non-stick skillet.
06
Add sweet potatoes and paprika. Season with sea salt and freshly cracked pepper, to taste. Stir to cover the sweet potatoes with the spice. Cook on medium heat until brown on the outside and soft on the inside, about 10 minutes. When they are almost ready, stir in maple syrup and finish cooking.
07
Add kale and cook until wilted, about 5 minutes.
08
Add 3 cups of cooked quinoa, stir and cook until warm.Turn off the heat and add onion and pomegranate. In a small bowl, whisk together orange juice and olive oil. Season with sea salt and freshly cracked pepper, to taste.
09
Drizzle over warm salad, toss and serve immediately.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023