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Whole grain quinoa combined with potatoes and vegetables comes to the table as a hearty side salad or a meatless entree.
Courtesy of Peapod
1 cup quinoa
2 tablespoons balsamic vinegar
1 tablespoon honey
½ teaspoon kosher salt, divided
¼ teaspoon black pepper, divided
1 medium sweet potato, peeled and cut into ½ inch cubes
1 small to medium red onion, peeled and cut into ½ inch cubes
3 tablespoons extra-virgin olive oil, divided
¼ teaspoons minced garlic
¼ cup chicken or vegetable stock
4 cups kale, stems removed, julienne
½ cup dried cranberries
Cook quinoa as directed. Set aside in a large bowl to cool for 5-10 minutes.
In a small bowl or in a jar, whisk or shake together balsamic vinegar, honey, ¼ teaspoon salt, 1/8 teaspoon pepper; add to cooled quinoa, stir until combined, and set aside.
While quinoa cooks, roast the vegetables. Heat oven to 400 degrees.
In a medium bowl, toss sweet potato and onion with 2 tablespoons olive oil, ¼ teaspoon salt and 1/8 teaspoon black pepper. Spread in a single layer on a large baking sheet and roast 20-25 minutes, until lightly caramelized. Stir once during cooking time. Remove from oven and set aside to cool slightly.
Heat 1 tablespoon olive oil, garlic and stock in a saucepan over medium heat until simmering. Add kale; cover with lid and steam for 1 to 2 minutes or until brightly colored and slightly wilted, stirring once or twice. Remove kale from pan with slotted spoon to the quinoa bowl. Add roasted vegetables and dried cranberries to quinoa and toss gently.
Serves four to six.
Tony Stallone, Peapod
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