Quinoa Kale Sweet Potato Salad Food
QUINOA WITH KALE, SWEET POTATOES AND PECANS
Each time I make this we enjoy it more. It is based on a recipe from "Wild About Greens" by Nava Atlas with a few changes so it better fits our Nutritarian eating style. The recipe isn't difficult to make but it does use several pots since ingredients are cooked separately before they are put together. You can reduce prep time by using pre-chopped or frozen kale and frozen mushrooms.....For the low sodium broth, I substitute 1 1/3 cups water, 2 teaspoons VegiZest (from drfuhrman.com) and 1/8 teaspoon salt.
Provided by Anne Sainz
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Chop pecans and set aside.
- Remove the center stem from the kale and discard. Wash and chop kale leaves and set aside. If you don't know how to remove the stems from kale, Google: remove kale stems.
- Peel and dice sweet potato and set aside.
- Prepare celery, onion and mushrooms and set aside.
- Slice scallions and set aside.
- Combine quinoa and broth in a small sauce pan. Bring to a gentle boil, then lower heat and simmer gently until liquid is absorbed, about 15 minutes. Set aside.
- While quinoa is cooking, steam sweet potato until done but still firm. Set aside.
- While quinoa and sweet potatoes are cooking, coat large covered non-stick frying pan or Dutch oven (at least 5 quarts) with oil and add celery, onion, mushrooms and cumin. Cook until soft, stirring frequently and adding small amounts of water if needed to prevent sticking.
- Add kale and a small amount of water if needed to the pan. Cover and cook until kale is wilted and soft, stirring occasionally.
- Add quinoa, sweet potato, scallions and pecans. Combine and heat through.
Nutrition Facts : Calories 329.4, Fat 16.2, SaturatedFat 1.5, Sodium 76.8, Carbohydrate 40.6, Fiber 7.7, Sugar 4.2, Protein 10.3
KALE, QUINOA, AND AVOCADO SALAD WITH LEMON DIJON VINAIGRETTE
Steaming the kale removes some of the bitterness. The salad dressing ties all the flavors together. A quartet of super foods (kale, quinoa, avocado, and olive oil) make this a healthy meal!
Provided by Stephanie Ford
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Bring the quinoa and 1 1/3 cup water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
- Place kale in a steamer basket over 1 inch of boiling water in a saucepan. Cover saucepan with a lid and steam kale until hot, about 45 seconds; transfer to a large plate. Top kale with quinoa, avocado, cucumber, bell pepper, red onion, and feta cheese.
- Whisk olive oil, lemon juice, Dijon mustard, sea salt, and black pepper together in a bowl until the oil emulsifies into the dressing; pour over the salad.
Nutrition Facts : Calories 342.5 calories, Carbohydrate 35.4 g, Cholesterol 2.1 mg, Fat 20.3 g, Fiber 6.4 g, Protein 8.9 g, SaturatedFat 3.1 g, Sodium 552.1 mg, Sugar 1.4 g
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