A quinoa salad made with roasted sweet potatoes, kale and black beans. Toss in a simple garlic vinaigrette and nutritional yeast for a nutritious light meal.
Course Salad
Cuisine gluten-free, vegan
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 4
Ingredients
1tablespoonolive oil
1mediumsweet potato,diced
1cupquinoa,dry
1can (19oz/540ml)black beans, about 1 3/4 cup
3cupskale, shredded
2tablespoonsnutritional yeast
Dressing
1/4cupolive oil
2tablespoonslemon juice
2tablespoonsapple cider vinegar
1garlic clove,finely grated
1/4teaspoonsalt
Instructions
Preheat oven to 400°F. Place the diced sweet potato on a baking sheet. Drizzle with olive oil and toss to coat. Sprinkle with salt to taste. Roast for 30 minutes or until tender and golden.
Cook the quinoa: In a small saucepan, add the quinoa with 2 cups of water. Bring to a boil over high heat, then simmer over low heat for 15 minutes, covered (or until the water has been absorbed). Fluff with a fork and set aside.
Prepare the dressing: In a small bowl or jar, whisk together the dressing ingredients.
Add the black beans, kale and nutritional yeast to the cooked quinoa. Stir in the dressing and toss to coat evenly.
Serve with the roasted sweet potatoes, warm or cold.