Sweet Potato, Quinoa and Kale Salad (gluten-free)
Author: Allie
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
  • 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
  1. Cook Quinoa according to package directions. Fluff with a fork and set aside.
  2. Prepare the dressing by combining all the ingredients and whisk until well incorporated. Set aside.
  3. 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).
  4. 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.
  5. Drizzle the citrus vinaigrette over the warm salad. Toss and serve.
Recipe by Key Ingredients at http://keyingredients.me/2017/03/sweet-potato-quinoa-kale-salad-gluten-free