Kale and Sweet Potato Quinoa Salad

In addition to nutrient-packed kale and sweet potatoes, this salad includes quinoa. An ancient “grain” from the Andes, quinoa is a plant-based complete protein, containing all of the essential amino acids found in meat. Rinse thoroughly before cooking to wash off the bitter-tasting saponins that cover the seed.

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Kale and Sweet Potato Quinoa Salad

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    1 cup dry quinoa 1/4 cup plus 2 tablespoons extra-virgin olive oil
    1 tablespoon minced shallot 1 teaspoon kosher salt, plus more for seasoning
    1/4 cup orange juice 2 medium sweet potatoes
    3 tablespoons red wine vinegar 1/2 bunch lacinato (Tuscan) kale, stems removed, leaves chopped
    3 teaspoons maple syrup 1/3 cup toasted slivered almonds


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    • 1

      Cook the quinoa according to package directions.

    • 2

      In a medium bowl, whisk together the shallot, orange juice, vinegar, and maple syrup. While whisking, slowly drizzle in ¼ cup olive oil. Season with 1 teaspoon kosher salt; Set aside.

    • 3

      Chop the sweet potatoes into ½-inch cubes. In a medium bowl, toss the sweet potatoes with the remaining olive oil. Season with salt. Spread the potatoes on two baking sheets and bake in a 425°F oven for 15 to 20 minutes or until tender.

    • 4

      In a large bowl, combine the quinoa, sweet potatoes, and kale. Drizzle the dressing over the salad and toss. Sprinkle the almonds over the salad before serving.

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