INGREDIENTS
- 1 cup Quinoa, rinsed
- 1 bunch of Kale, stems removed
- 4 cloves garlic, dice and sautéed
- 2 teaspoons minced peeled fresh ginger
- 2 zucchinis, diced
- 2 yellow squash, diced
- 1 yellow pepper, diced
- Oil, salt & pepper
- 3 sweet potatoes, diced
- 8 basil leaves, rolled and cut into strips (chiffonade)
- 1/4 cup pumpkin seeds, roasted in olive oil & salted
DRESSING INGREDIENTS
- 1/2 cup of balsamic vinegar
- 1/2 tsp garlic powder
- 1/2 tbsp maple syrup (or to taste)
- 1/2 cup olive oil
- Salt & pepper
PREPARATION
- Preheat over to 450 degrees
- Cook Quinoa according to package directions, replacing water with vegetable or chicken stock
- Cut kale lengthwise into thin strips, then cut again in the other direction to make small pieces. Drizzle with olive oil and salt and a squeeze of lemon. • • • Massage (technique is called macerate) kale with hands to soften it, this will take about 2 to 3 minutes.
- In a small pan, sauté garlic until soft.
- On one sheet pan, add zucchini, yellow squash, onion and yellow pepper being careful not to overcrowd the pan. Drizzle with oil, salt and pepper. • Roast at 450 degrees for about 10 minutes, turning vegetables halfway through the cooking time. You will do this in at least two batches.
- On a separate sheet pan, roast the sweet potatoes in the same way for 15 to 20 minutes.
Prepare Dressing:
- Place first four ingredients into blender and turn on. Add the olive oil in a steady stream to emulsify dressing.
Assemble Salad:
- In a large bowl, add three cups of the macerated Kale, garlic, warm quinoa, and all vegetables right out of the oven. Toss with about ½ of a cup of the dressing, basil and salt and pepper to taste, add more dressing if needed.
- Top with roasted pumpkin seeds.
- Enjoy!
Recipe by Karen Pope, Chamberlin’s Natural Foods
