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God Save the Quinoa

Sweet Potato Quinoa Chili Kale Salad

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Servings: 6
Ingredients Method Notes

Ingredients
  

  • • 2 sweet potatoes peeled and diced
  • • 2 jalapenos diced
  • • 1 red bell pepper diced
  • • 1 red onion diced
  • • 1 15 oz can black beans, drained
  • • 1/2 cup fresh cilantro chopped
  • • Juice of 1 lime
  • • 1/2 cup goat cheese crumbles
  • • 2/3 cup red quinoa
  • • 2/3 cup white quinoa
  • • 1 1/3 cup veggie broth
  • • 1 1/3 cup water
  • • Salt to taste
  • • Bag of kale or baby spinach
  • • 1/2 cup goat cheese crumbles

Method
 

  1. • Pre-heat oven to 425 degrees
  2. • Peel and dice sweet potatoes, jalapenos, onion, and red bell pepper.
  3. • In Casserole dish, combine veggies with olive oil and spices. Mix well so that veggies are evenly coated with olive oil and spices.
  4. • Roast veggies at 425 degrees for 20 minutes, tossing about halfway through.
  5. • While veggies are roasting combine quinoa, water, and veggie broth into pot over the stove on high heat. When quinoa starts to boil, reduce heat, cover with a lid, and let quinoa sit until cooked. When done, fluff with a fork and remove from heat.
  6. • When veggies are done roasting, remove from oven and let cool.
  7. • Add cilantro, black beans, and lime juice to roasted veggies. Mix gently.
  8. • Combine roasted veggies and cooked quinoa. Mix well and place over a bed of kale.
  9. • Top with goat cheese and enjoy!

Notes

Swap baby spinach for kale if desired.