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.
|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|
Cook the quinoa according to package directions.
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.
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.
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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