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Kale, Quinoa & Sweet Potato Salad With Zingy Lemon Dressing
Sometimes leftovers make the best lunches, as this salad so deliciously demonstrates. Using pre-cooked quinoa and baked sweet potato wedges from last night’s dinner it comes together in mere moments, providing a satisfying meal perfect for a busy day.
👥 1 Servings⏱️ Prep & Cook: 10 min🔥 Cook: 10 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
📝 Preparation Steps
1
Place the curly kale in a medium bowl. Pour over the lemon juice, olive oil, maple syrup, and a pinch of salt, and massage, using clean hands, for about a minute, by which time the kale should have darkened in colour and reduced in volume. Massaging kale improves the texture and makes it easier to digest.
lemon0.5olive oil1 tablespoonmaple syrup1 teaspoon
2
Add the cooked quinoa and sweet potato and toss to combine, then top with the seaweed sprinkle. Serve or transfer the salad into a container to enjoy on the go.
cooked quinoa3 tablespoons
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