As I've mentioned before, the dressing of the salads is not exactly my forte. Clearly I'm more attune to the ways of muffins and sugar and butter and not this green leafy stuff. But maybe, just maybe if I add enough other things to the mix, it will be okay.
In the end, the quinoa, cooked vegetables and some feta cheese are all mixed together with the kale. We have a nice balance of health here with the healthy grains, leafy greens and colorful veggies. At first, I ate this straight up and later decided it would make a good wrap filling so made some of those too. I even added some chicken to one variation and scrambled eggs to another, so many choices!
- 4 cups of baby kale
- 1 sweet potato, peeled and diced
- 2 large carrots, peeled and diced
- 1 can of chickpeas, drained and rinsed
- 2 scallion stalks, chopped
- 3 Tablespoons parsley, chopped
- 1 cup quinoa, cooked
- Feta cheese to serve
- Olive oil for roasting veggies and dressing
- Lemon juice for dressing
- Pepper for seasoning
- Preheat the oven to 350. In a large bowl, toss chopped sweet potato, carrots and chickpeas in some olive oil and pepper.
- Spread the vegetables across a baking sheet lined with aluminum foil. Roast until the carrots and sweet potatoes are soft.
- Meanwhile, cook 1 cup of quinoa according to instructions (basically 1:2 ratio of quinoa to water).
- In the same large bowl, combine the baby kale, chopped scallions and parsley. Toss to combine and drizzle with olive oil and lemon juice.
- Once the quinoa and vegetables are cooked, toss together with the greens and top with feta.
- Serve in a bowl or add to a wrap. You can add some chicken or eggs to make it a breakfast burrito (highly recommended).