Roasted Kale and Quinoa – Vegan and Easy

Roasted Kale and Quinoa – Vegan and Easy




A big, warm, roasted salad of a dinner! Two Super Foods United! 

Easy, vegan and it tastes great, too!

For the salad:
•1 cup uncooked rainbow or regular quinoa and 1 1/2 cups of water
•3/4 pound Yukon Gold, Purple, Baby Red or other firmer, smaller potatoes, chopped into 1/2-inch chunks (about 2 1/2 cups)
•1 pound fresh green beans, trimmed and chopped into 1-inch pieces (about 3 cups)
•2 extra-large or 3 large garlic cloves (the cloves, not the whole heads)
•1 tablespoon extra virgin olive oil
•1 cup stemmed and finely chopped kale
•3 green onions, thinly sliced
•3 tablespoons raw pumpkin seeds
•Sliced avocado

For the dressing:
•1/4 cup red wine vinegar
•1/4 cup extra virgin olive oil
•2 teaspoons Dijon mustard
•1/4 teaspoon  fine grain sea salt
•Freshly ground pepper, to taste

1.Preheat oven to 400F and line baking sheets with parchment paper.
2.Place the chopped potatoes, green beans, and garlic cloves (leave the peel on) onto the baking sheet. Toss with the oil and season with a generous amount of salt and pepper. Spread into an even layer.
3.Roast your veggies for 15 minutes, remove from the oven and flip.  Continue roasting about 10-20 more minutes until the potatoes and beans are tender.
4.Meanwhile, cook the quinoa by adding the quinoa into a medium pot along with 1.5 cups water. Bring to a low boil, reduce heat to medium-low, cover with lid, and cook for 13-17 minutes until the water is absorbed. Remove from heat, fluff with a fork, and leave the lid on to keep warm.
5.Prepare the dressing by whisking the dressing ingredients together in a small bowl. Set aside.
6.Chop the kale and green onions.
7.When the vegetables are finished roasting, remove garlic cloves and set aside. Spoon the potatoes and beans into a large serving bowl. Stir in the quinoa and the other chopped vegetables.
8.Finely chop or mash the garlic. Whisk the garlic into the dressing until combined. Pour all of the dressing onto the vegetables and toss to coat.
9.Season with salt and pepper to taste and serve immediately. Leftovers can be reheated in a saucepan with some oil and the salad will keep in the fridge for a few days.

The Beach Markets!

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