Tuscan Winter Vegetable Quinoa Salad Recipe

Name: Tuscan Winter Vegetable Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cups Pearled Quinoa; 1- 1/2 cup Water (or Vegetable/chicken Stock); 1 whole Medium Sweet Potato, Peeled And Diced; 1 teaspoon Olive Oil; 1 bunch Kale (either Curly Or Plain Works), Washed Well And Chopped; 3 cloves Garlic, Minced Fine; 1- 1/2 teaspoon Fresh Grated Lemon Zest; 1/2 teaspoons Salt; 1/2 teaspoons Black Pepper; Red Pepper Flake (Optional); 1 can Cannellini Beans (15oz Can), Rinsed And Drained; ⅓ cups Dried Cranberries; 1/4 cups Chopped Parsley; ⅓ cups Olive Oil; 2 Tablespoons Freshly Squeezed Lemon Juice; 2 teaspoons Dijon Mustard; 1 teaspoon Dried Oregano; Salt And Pepper, to taste

Servings: persons

3/4 cups Pearled Quinoa
1- 1/2 cup Water (or Vegetable/chicken Stock)
1 whole Medium Sweet Potato, Peeled And Diced
1 teaspoon Olive Oil
1 bunch Kale (either Curly Or Plain Works), Washed Well And Chopped
3 cloves Garlic, Minced Fine
1- 1/2 teaspoon Fresh Grated Lemon Zest
1/2 teaspoons Salt
1/2 teaspoons Black Pepper
Red Pepper Flake (Optional)
1 can Cannellini Beans (15oz Can), Rinsed And Drained
⅓ cups Dried Cranberries
1/4 cups Chopped Parsley
⅓ cups Olive Oil
2 Tablespoons Freshly Squeezed Lemon Juice
2 teaspoons Dijon Mustard
1 teaspoon Dried Oregano
Salt And Pepper, to taste

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!

372

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 18 ingredients. The key ingredients include: 3/4 cups Pearled Quinoa, 1- 1/2 cup Water (or Vegetable/chicken Stock), 1 whole Medium Sweet Potato, Peeled And Diced, 1 teaspoon Olive Oil, and more.

Yes, Tuscan Winter Vegetable Quinoa 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!

Tuscan Winter Vegetable Quinoa Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions