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Quinoa Salad with Kale and Roasted Sweet Potatoes

Quinoa Salad with Kale and Roasted Sweet Potatoes

A delicious quinoa salad featuring kale, roasted sweet potatoes, and caramelized red onions. It's vegan, gluten-free, and great for meal prep.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 1 hour
Total Time 1 hour
Course Salad
Cuisine American
Servings 4 servings
Calories 168 kcal

Equipment

  • Oven
  • Saucepan
  • baking sheet
  • Skillet
  • Mixing Bowl

Ingredients
  

Sweet Potatoes

  • 2 medium sweet potatoes, chopped into 1-inch cubes
  • 2 tablespoons avocado or olive oil divided
  • salt and freshly ground black pepper to taste

Quinoa

  • ½ cup uncooked dry quinoa, rinsed and drained
  • 1 cup water

Vegetables

  • 1 medium red onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 bunch curly kale, de-stemmed and torn into bite-size pieces

Seasonings

  • 2.5 tablespoons red wine vinegar
  • 1 teaspoon chopped fresh thyme
  • 1 pinch nutmeg freshly grated is best but ground will work too

Instructions
 

Preparation

  • Preheat oven to 400°F.
  • Toss sweet potatoes with 1 Tablespoon of oil in a bowl. Season to taste with salt and pepper, and arrange evenly onto a baking sheet.
  • Bake in the preheated oven until the sweet potatoes are tender, about 25-30 minutes. Let cool on the counter for a bit then transfer to the refrigerator to cool more.
  • While the potatoes are roasting, bring quinoa and 1 cup of water to a boil in a saucepan. Reduce heat; cover and simmer for 15 minutes, or until liquid is absorbed. Once cooked, allow to cool, then transfer to the refrigerator to cool more.
  • Meanwhile, heat the remaining 1 Tablespoon of oil in a large skillet over medium heat. Cook the onion and garlic, stirring frequently, until the onion has caramelized to a golden brown. This should take about 15 minutes.
  • Stir in the kale, cooking until wilted, bright green and tender. Transfer the kale mixture to a bowl, and cool to room temperature in the refrigerator.
  • Once all the ingredients have cooled (at least 30-60 minutes), combine the sweet potatoes, kale and onion mixture, red wine vinegar, fresh thyme and nutmeg in a large bowl. Season to taste with sea salt and ground pepper. Gently stir to combine and serve.

Notes

All the ingredients need to be cooled to room temperature before mixing the salad together so give yourself plenty of time to allow for the cooling process. Feel free to cook the quinoa earlier in a big batch instead of cooking it while preparing the rest of the recipe.

Nutrition

Serving: 1recipeCalories: 168kcalCarbohydrates: 34gProtein: 6gFat: 2gFiber: 5gSugar: 6g
Keyword gluten-free recipe, kale salad, meal prep, quinoa salad, roasted sweet potatoes, vegan recipe
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