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Embrace the joy of creating with our Mediterranean Quinoa Salad. With roasted sweet potatoes, massaged kale, and a creamy tahini drizzle, it’s a delightful and easy-to-make dish that brings winter flavors to your table.
Type of Cuisine:
Mediterranean
Prep Time: 15 minutes.
Cook Time: 15 minutes
How Many Servings?
4-6 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 1/2 cup crumbled feta cheese | |
| 1/4 cup chopped walnuts or pecans | |
| Fresh herbs like parsley or cilantro |
For the quinoa:
| 1 1/2 cup quinoa, rinsed | |
| 3 cups water or vegetable broth |
For the roasted sweet potato
| 2 large peeled and cut into 1-inch cubes | |
| 2 tablespoons olive oil | |
| few twigs of fresh thyme | |
| 1/2 teaspoon smoked paprika | |
| 1/4 teaspoon Aleppo pepper | |
| kosher salt to taste |
For the kale
| 1 large bunch kale, about 4 cups when cleaned and cut | |
| 1 tablespoon extra virgin olive oil | |
| 1/4 teaspoon Aleppo pepper | |
| 1/4 teaspoon kosher salt |
For the lemon tahini dressing:
| 2 tablespoons tahini | |
| 2 tablespoons lemon juice | |
| 1 tablespoons olive oil | |
| 1 clove garlic, minced | |
| 1/4 cup warm water | |
| Salt to taste |
Preparation
1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, toss the butternut squash cubes with olive oil, thyme, paprika, salt, and pepper until evenly coated.
Spread them out in a single layer on the prepared baking sheet and roast for 20–25 minutes or until they are tender and slightly caramelized.
2
Cook the quinoa by combining it with vegetable broth in a medium saucepan. Bring the mixture to a boil, then reduce the heat, cover, and let it simmer for 15–20 minutes or until the quinoa is fully cooked and fluffy.
3
While the quinoa cooks, place the kale in a large bowl and massage it with olive oil, garlic powder, salt, and pepper. Gently rub the leaves between your fingers for a few minutes until they become tender and softened.
4
Make the dressing by whisking together tahini, lemon juice, olive oil, garlic, warm water, salt, and pepper in a small bowl until smooth and creamy. Adjust the consistency by adding more water if needed, and taste to balance the flavors.
5
Combine the cooked quinoa, roasted butternut squash, and massaged kale in a large bowl, tossing gently to mix everything evenly.
6
Divide the salad into individual bowls and drizzle with the tangy lemon tahini dressing. Garnish with crumbled feta, chopped walnuts, or fresh herbs for an extra layer of flavor and texture. Serve immediately and enjoy this vibrant, nutrient-packed dish!