Happy Monday. I hope you all had a wonderful weekend. Ours was pretty uneventful but we were able to get some things done around the house so I’ll consider that a success. Today I have the perfect recipe to share with you in honor of meatless Monday.
I made this Sweet Potato, Quinoa and Kale salad yesterday with the intention of eating on it throughout the week for a quick and healthy lunch option. However, my impatience got the best of me and it ended up becoming our dinner last night. I have plans to make this again this week, this time with the hopes that it makes it through dinner.
Here we have sauteed kale, quinoa, and paprika spiced sweet potatoes served with a citrus vinaigrette. It’s a hearty and healthy salad perfect for lunch or a lighter dinner. You could certainly add a protein if you wish or keep it as a meat free meal option.
The sweet potatoes are caramelized and crispy on the outside while tender on the inside. The citrus vinaigrette adds a touch of sweetness and a brightness to the dish that really makes it pop. Sweet meets savory in this simple, healthy and delicious salad.
- 1½ cups uncooked quinoa or 3 cups cooked
- 2 medium-sized sweet potatoes, peeled and diced
- 2 cups packed kale, stems removed and chopped
- 1 teaspoon paprika
- ½ tablespoon olive oil
- ¼ cup white onion, chopped
- For the Citrus Vinaigrette
- 2 tablespoons Orange juice
- 1 teaspoon Dijon mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 2 tablespoons olive oil
- Cook Quinoa according to package directions. Fluff with a fork and set aside.
- Prepare the dressing by combining all the ingredients and whisk until well incorporated. Set aside.
- Heat olive oil in a nonstick skillet. Add in the diced sweet potatoes. Season with the paprika and salt and pepper to taste. Stir until the potatoes are covered with the spice. Cook on medium heat until brown on the outside and tender on the inside (about 15-20 minutes).
- Add in the onion and kale and cook until wilted, about 5 minutes. Add the cooked quinoa into the skillet. (3 cups). Stir and cook until warm. Remove from heat.
- Drizzle the citrus vinaigrette over the warm salad. Toss and serve.