Imagine a vibrant, nutrient-packed salad that's not just a meal, but a culinary adventure that will tantalize your taste buds and supercharge your health! This Warm Quinoa Sweet Potato Kale Salad with Goji Berries is more than just a recipe - it's a delicious journey of flavors, textures, and incredible nutritional benefits that will make you fall in love with healthy eating all over again.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Salad
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 2 medium sweet potatoes, diced
- 3 cups kale, chopped
- 1/2 cup goji berries
- 1/4 cup walnuts, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar
Instructions
- Rinse quinoa thoroughly under cold water using a fine-mesh strainer to remove any bitter coating.
- In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
- Preheat oven to 425°F (218°C). Dice sweet potatoes into 1/2-inch cubes, ensuring uniform size for even roasting.
- Toss sweet potato cubes with 1 tablespoon olive oil, sprinkle with salt and pepper. Spread on a baking sheet in a single layer and roast for 20-25 minutes, turning once halfway through, until edges are crispy and golden.
- While sweet potatoes roast, wash and chop kale, removing tough stems and cutting into bite-sized pieces.
- Toast chopped walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant, stirring constantly to prevent burning.
- In a large mixing bowl, combine cooked quinoa, roasted sweet potatoes, chopped kale, and goji berries.
- Create a simple dressing by whisking remaining olive oil with balsamic vinegar, salt, and pepper.
- Drizzle dressing over salad and gently toss to combine. Sprinkle toasted walnuts on top.
- Serve warm immediately, or allow to cool to room temperature. Can be stored in refrigerator for up to 3 days.
Tips
- Quinoa Rinsing Hack: Always rinse quinoa thoroughly to remove the natural saponin coating, which can make it taste bitter. Use a fine-mesh strainer for best results.
- Sweet Potato Roasting Secrets: Cut sweet potatoes into uniform cubes to ensure even roasting. For extra crispiness, spread them in a single layer with some space between pieces.
- Kale Preparation Tip: Remove the tough stems and massage the kale with a little olive oil to soften it and reduce bitterness.
- Nut Toasting Trick: When toasting walnuts, watch them carefully and stir constantly to prevent burning. They're done when they become fragrant and slightly golden.
- Dressing Pro Tip: Whisk the dressing separately and add it just before serving to keep the salad's textures crisp and vibrant.
- Make-Ahead Magic: This salad can be prepared in advance and tastes even better as the flavors meld together. Store in the refrigerator and enjoy within 3 days.
- Customization Option: Feel free to swap ingredients based on what you have on hand - try different nuts, berries, or even add some roasted chicken for extra protein.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 12g
Fat: 16g
Saturated Fat: 2g
Cholesterol: 0mg
