Quinoa-Kale Salad with Roasted Veggies

This is a gorgeous salad, packed with healthy goodness and unique and delicious flavor combinations.  Though it requires a few different steps, none are difficult.  The rewards – in presentation, flavor, and health benefits – are well worth it.

Quinoa-Kale Salad with Roasted Veggies

Cook 1 c. white quinoa in 2 c. water, till all the water is absorbed, about 20 minutes.  Shut the flame and set the quinoa aside (you can leave it in the pot) till you are ready to assemble the salad.

While the quinoa is cooking, prepare the vegetables for roasting.  Pre-heat the oven to 425*.

On a large baking/cookie sheet, lined with parchment paper, combine:

1 large yam, peeled and cubed into small chunks

2 medium-sized carrots, peeled and diced (approx. 1 1/2 c. chopped carrots)

1 can (14 oz.) chic peas.  To prepare the chic peas for roasting: Drain all the liquid from the can.  Rinse the chic peas well with cold water.  Lay the chic peas flat on a clean dish towel, and carefully rub them with the towel to dry them.  If some skins come off during drying, you can discard those (you don’t have to peel the chic peas that remain with their skin on).

Drizzle the vegetables on the baking sheet with (light tasting) olive oil.  Do not season the vegetables.  Salting the vegetables prior to roasting will extract water from them and you will have soggy roasted vegetables. 

Roast for 40-45 minutes, stirring every 10 minutes.  Remove the vegetables from the oven.

In a large bowl, combine the (cooked) quinoa with the roasted vegetables. 

To the bowl, add:

2 1/2 c. purple kale chiffonade, tough stems removed (if you can’t get purple, which is beautiful purple and green kale, you can use green).  For ease of preparation and kashrus, look for pre-checked/cleaned kale in your kosher grocery.  Note: Chiffonade is a preparation of shredded or finely cut leaf vegetables.  This is easily achieved by running through the kale leaves with a sharp knife.

1/2 c. sunflower seeds

1/2 c. dried cranberries

Toss all together to combine.  Prepare the dressing.  In a small bowl, cruet, or measuring cup, combine:

1/4 c. (light tasting) olive oil

2 frozen parsley cubes

3 Tbsp. lemon juice

3 Tbsp. orange juice

3 Tbsp. honey

black pepper to taste

3/4 tsp. sea salt

Stir the dressing ingredients all together.  Pour over the quinoa-kale salad, and toss well to combine.  Cover the salad and refrigerate till ready to serve.

Don’t forget these other colorful, tasty and filling quinoa salads:




Happy cooking, b’tay’avon and enjoy!


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