"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Kale & Sweet Potato Quinoa Salad Recipe

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This recipe for Kale & Sweet Potato Quinoa Salad, by , is from Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
JoAnne Sistek

Category:
Category:

Ingredients:  
Ingredients:  
1 c. dry quinoa
1 T. minced shallot
1/4 c. orange juice
3 T. red wine vinegar
3 t. maple syrup
1/4 c. plus 2 T. EVOO
1 t. kosher salt
2 medium sweet potatoes
1/2 bunch lacinato (tuscan) kale (or curly) stems removed, leaves chopped
1/3 c. toasted slivered almonds

Directions:
Directions:
cook quinoa per pkg. directions
in medium bowl, whisk shallot, orange juice, vinegar, maple syrup. slowly drizzle in 1/4 c. olive oil while whisking. add 1 tsp salt. set aside.

chop sweet potatoes into 1/2 " cubes. toss sweet potatoes with 2 T. olive oil, season with salt. spread potatoes in baking sheet and back for 15-20 minutes @425----or until tender

in 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

Personal Notes:
Personal Notes:
Jim Sistek found recipe online

 

 

 

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