Kumera, Kale and Quinoa Superfood Salad
1 1/2 cups quinoa, rinsed if needed
2 1/2 cups vegetable stock
3 tbsp olive oil
3 cups peeled and diced sweet potato
4 cups chopped kale, discard the ribs
1/4 bn parsley – chopped
1 large apple
1/4 cup Goji berries
1/2 tsp salt
1/4 cup balsamic vinegar
1 shallot, finely diced
1 tsp honey dijon mustard
1 tbsp honey
2 – 3 tbsp olive oil
1/4 tsp salt
Add the quinoa and vegetable broth to a medium pot, and turn on to high heat. Once it starts to boil, reduce the heat to a simmer and cover. Simmer until cooked, about 12 – 15 minutes.
While quinoa is cooking — add olive oil to a large skillet over medium-high heat. Once heated add the diced sweet potatoes and salt, then cover. Stir occasionally, and if it starts to brown too much, add a little water or broth. Cook until almost tender, about 7 minutes, then add the kale and continue to stir until it wilts, about 2 minutes.
Remove from heat and let it cool slightly. Check on the quinoa — should be almost done at this point.
Add the diced apple and goji berries to the sweet potatoes.
Once quinoa is cooked and cooled slightly add it to the sweet potatoes.
Spoon in the vinaigrette, add in the parsley & salt