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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Quinoa, Kale And Roasted Yam Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions