Quinoa, Kale And Roasted Yam Salad Recipe

Name: Quinoa, Kale And Roasted Yam Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs. yams, peeled and cut into l inch slices; 2 tbsp. extra virgin olive oil; 1/2 tsp. sea salt; 1/4 tsp. freshly ground black pepper; 1 cup quinoa; 1 clove garlic, minced; 1/2 tsp. sea salt; finely grated zest of one lemon; 2 tbsp. lemon juice; 1 tbsp. pomegranate molasses; 2 tsp. loosely packed fresh thyme leaves, roughly chopped; 6 tbsp. extra virgin olive oil; 1 bunch purple or green kale, washed and dried; 1 cup pomegranate seeds; 1/2 cup shelled, toasted pumpkin seeds

Servings: persons

2 lbs. yams, peeled and cut into l inch slices
2 tbsp. extra virgin olive oil
1/2 tsp. sea salt
1/4 tsp. freshly ground black pepper
1 cup quinoa
1 clove garlic, minced
1/2 tsp. sea salt
finely grated zest of one lemon
2 tbsp. lemon juice
1 tbsp. pomegranate molasses
2 tsp. loosely packed fresh thyme leaves, roughly chopped
6 tbsp. extra virgin olive oil
1 bunch purple or green kale, washed and dried
1 cup pomegranate seeds
1/2 cup shelled, toasted pumpkin seeds

1
Heat the oven to 350 F (175 C). Toss the yams with the oil, 1/2 tsp. salt and pepper. Spread out on to a parchment lined rimmed baking sheet.
2
Bake for 30 to 40 minutes until tender golden turning the yams over halfway during the cooking. Remove from the oven. While the yams are cooking, bring 4 cups of water to a boil. Add the quinoa and boil, uncovered, for 10 minutes. Drain the quinoa and return the quinoa to the pot.
3
Cover and place over very low heat for 10 minutes. Fluff up the quinoa and leave covered.
4
To Make the Dressing:
5
Combine the garlic, salt, lemon zest, lemon juice, pomegranate molasses and thyme.
6
Slowly beat in the 6 tbsp. oil. Toss the yams and quinoa - its fine if they're still warm - together with the dressing.
7
The salad can be made up to this point a day in advance.
8
Cover and refrigerate. Bring to room temperature before continuing.
9
Move on to the kale: Strip the leaves from the central rib and cut into thin pieces. Toss with the quinoa mixture along with the pomegranate pumpkin seeds. You can add the kale a few hours ahead so the kale will soften.

283

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 lbs. yams, peeled and cut into l inch slices, 2 tbsp. extra virgin olive oil, 1/2 tsp. sea salt, 1/4 tsp. freshly ground black pepper, and more.

Yes, Quinoa, Kale And Roasted Yam Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quinoa, Kale And Roasted Yam Salad

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