Anyone need a healthy dose of superfoods to offset some of the chocolate that went down this weekend? Step right up to Kale Quinoa Salad. The recipe from marthastewart calls for sweet potatoes, but I only had butternut squash, and that worked out just fine. (PS All kids approved of this salad…I find it’s helpful to never mention the word “kale.” 😉). 👩🏻🍳
Ingredients
1 bunch Tuscan kale, stems removed, sliced into ribbons (about 7 cups)
6 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1/4 cup dried currants
1 ounce finely grated pecorino (1/4 cup)
Kosher salt and freshly ground pepper
2 sweet potatoes, peeled and cut into 3/4-inch pieces
1/2 cup quinoa, well rinsed
Directions
Step 1
Preheat oven to 400°F. In a large bowl, toss kale with 4 tablespoons oil, lemon juice, currants, and pecorino; season with salt and pepper and set aside. On a rimmed baking sheet, drizzle sweet potatoes with 2 tablespoons oil; season with salt and pepper and toss to coat. Roast, flipping once, until potatoes are tender, about 25 minutes.
Step 2
In a pot, bring quinoa, 3/4 cup water, and a pinch of salt to a boil. Reduce heat, cover, and simmer until tender, 15 minutes. Let stand 5 minutes. Fluff quinoa with a fork; transfer to a plate to cool.
Stir potatoes and quinoa into kale salad and serve.