Bean and Quinoa Kale Salad with the Best Roasted Sweet Potatoes

Bean and Quinoa Kale Salad with the Best Roasted Sweet Potatoes

 

 

Ingredients:

 

1 bunch of kale, destemmed and thinly sliced
1/4 cup flat-leaf parsley, chopped
1/2 cup cilantro, chopped

1/2 cup dry quinoa, well rinsed
3/4 cup water or vegetable broth
1 cup cooked adzuki beans, rinsed and drained if canned
1/3 cup shelled edamame (thawed if frozen)
1/2 cup cherry tomatoes, halved
1/2 cucumber, chopped

1 large roasted sweet potato (see below for the awesome recipe!)

toasted sunflower seeds, pumpkin seeds, etc, for garnish (optional)

1 recipe Ruby Dragon Garlic Dressing (see below)

1. Start with roasting your sweet potato (see below).

2. Meanwhile, prepare your quinoa: Bring water to a boil over high heat. Once boiling, add quinoa. Reduce the heat to low, cover and simmer until all of the liquid is absorbed, about 15-20 minutes. Keep covered for an additional 5 minutes to steam. Set aside.

3. Prepare your dressing (see below).

4. Remove the stems from the kale and roll into a thick log with the herbs in the middle. Thinly slice everything together. Place in a large bowl.Take half of the dressing and massage it into the kale leaves for 3 minutes.

5. To the large bowl, add the adzuki beans, edamame, tomatoes and cucumbers. Add the quinoa once it is ready. Top with the remainder of the dressing and mix all together.

6. Prior to serving, top with toasted seeds and nuts if desired. Place roasted sweet potato discs next to the salad.

Serves 4.

 

 Roasted Sweet Potatoes
1 large sweet potato (~500g)
2 tbsp hazelnut oil (or oil of choice)
salt and pepper, to taste

1. Preheat oven to 350F.

2. Clean sweet potato and cut into 1-cm thick discs.

3. Mix together oil, salt and pepper and rub it onto each side of the sweet potatoes discs.

4. Lay each disc onto a silpat-lined baking sheet and roast for 30 minutes at 350F. Flip and continue to roast at 400F for an additional 20 minutes.

 

Ruby Dragon Garlic Dressing
1/4 cup water
1 small tomato
1 large garlic clove
2 tbsp apple cider vinegar
1 tbsp fresh lemon juice
1 tbsp ground chia seeds
1/4 tsp celery seeds
1/8 tsp freshly ground black pepper, or to taste

1. Blend all ingredients in a blender until smooth. Store in an air-tight container in the refrigerator.

Makes 1/2 cup.

 

ENJOY!

F.S.F Blogger xo

 

 

ref;http://tastespace.wordpress.com/2012/10/03/adzuki-bean-and-quinoa-kale-salad-with-the-best-roasted-sweet-potatoes/