Quinoa Salad with Sweet Potatoes, Kale, & Dried Cranberries
Ingredients
-
2
large
sweet potatoes
-
½
medium
red onion
-
1
tablespoon
olive oil
-
to taste
salt
-
to taste
pepper
-
3
cups
kale
-
5
tablespoons
balsamic vinegar
-
1
cup
uncooked black quinoa
-
2
cups
water
-
a pinch
salt
-
½
cup
dried cranberries
Instructions
- Preheat the oven to 400°F.
- Combine sweet potatoes and red onion in a bowl, drizzle with olive oil, and season with salt and pepper. Bake for 30 minutes.
- After 15 minutes of baking the sweet potatoes and onions, add the kale drizzled with 2 tablespoons of balsamic vinegar and season with salt and pepper. Bake for another 15 minutes.
- Rinse the quinoa under cold water, then combine it with water and a pinch of salt in a saucepan. Bring to a boil, then reduce heat and simmer for about 15 minutes until water is absorbed. Fluff and let cool.
- Once the vegetables have cooled, chop them and combine with quinoa, remaining balsamic vinegar, and dried cranberries. Season with salt and pepper before serving.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
7g
Total carbohydrates
42g
Total protein
8g
Sodium
150mg
Cholesterol
0mg
You might also like