-
1
1.
-
2
Cook quinoa according to package directions.
-
3
Here are the basic steps (but confirm with the package, just in case).
-
4
Rinse quinoa in a fine mesh strainer (those grains are tiny).
-
5
Bring the water (or vegetable stock or chicken stock) to a boil in a medium pot and add quinoa.
-
6
Bring back to a boil, cover the pot and reduce to a simmer.
-
7
Just like rice!
-
8
Cook for 15-20 minutes or until the liquid is all absorbed and the quinoa is tender.
-
9
2.
-
10
Put the sweet potatoes and 1 teaspoon of olive oil in a saute pan over medium-high heat.
-
11
Cook and stir until potatoes are soft and golden brown, about 5 minutes.
-
12
3.
-
13
Add kale and garlic into the pan with the sweet potatoes and continue to cook until kale is wilted, 2-3 minutes.
-
14
4.
-
15
Add the lemon zest, salt, pepper and red pepper flakes (optional).
-
16
Stir to combine and remove from heat.
-
17
5.
-
18
Make the vinaigrette: Combine olive oil, lemon juice, mustard, oregano, and salt and pepper in a bowl/mason jar and stir (or shake) vigorously to combine.
-
19
Set aside.
-
20
6.
-
21
When the quinoa is cooked, place it into a large bowl, stir in half of the vinaigrette and check the consistency.
-
22
If quinoa is too dry, add more vinaigrette (I usually add most of the dressing).
-
23
7.
-
24
Add kale-sweet potato mixture, cannellini beans, dried cranberries, and parsley into the quinoa.
-
25
Stir to combine.
-
26
Serve by itself as a main dish or alongside baked chicken or fish as a nutrient-packed side.
-
27
Enjoy!
