Quinoa Collard Salad with Roasted Sweet Potato, Beets, and Pear

photo (4)

I got the inspiration for today’s “recipe” here at Green Plate Rule. Originally, it was a Sweet Potato, Apple, and Kale Quinoa Salad. The first time I made it I subbed the dried cherries for pomegranates and the kale for red chard, but other than that I think I followed it mostly as written (and it looked nothing like the above picture). Today I changed it up quite a bit, but the basic premise the the same. Quinoa, greens, sweet veggies & fruit (beets are what make it pink!), and a little dressing, plus some chopped pecans. Toss it all together and enjoy warm, room temperature, or cold. The possibilities are pretty endless, so have fun!

Quinoa Collard Salad with Roasted Sweet Potato, Beets, and Pear

Salad Ingredients

  • 1 1/2 cups quinoa
  • 2 1/2 cups water, vegetable or chicken broth
  • 1 bunch organic greens such as chard, collards, or kale
  • 2+ cups peeled and diced sweet potato (1 large or 2 small)
  • 3 beets, peeled and diced
  • 2 ripe but firm pears, diced
  • 2 tbsp olive oil
  • salt + pepper
  • chopped pecans, add as desired
  • optional topping: goat cheese (haven’t tried this but I want to)

Dressing Ingredients

  • 2-3 tbsp minced shallot
  • 1 1/2 tbsp olive oil
  • 1 1/2 tbsp balsamic vinegar
  • 1 tbsp pure maple syrup (could sub honey or agave)
  • salt + pepper
  • optional: 1/8 tsp ground mustard
  1. Chop the sweet potato, beets, and pear in similar sized smallish pieces. Mix with olive oil and salt and pepper and roast on a large pan at 375 degrees for about 25-30 minutes, or until a knife can easily pierce the veggies.
  2. Add the quinoa and water/broth to a medium pot and turn to high heat. Once it starts to boil, reduce the heat to a simmer and cover. Simmer until cooked, about 15 minutes.
  3. Make the dressing by whisking together the ingredients.
  4. Chop the greens in fine ribbons and add to a large bowl. Mix in the dressing. Then add the cooked quinoa, roasted vegetables/fruit, and pecans.
  5. Enjoy!

Note: in the original version, you just cook the sweet potato on the stove top for about 8 until almost tender, then add the greens until wilted (I like having the greens not quite as wilted myself so I didn’t cook them). Then you combine the sweet potato and greens with the quinoa, a diced apple, and some dried cherries (could also use dried cranberries). Top with pecans or goat cheese as desired. Now you’ve got lots of options and I hope you try this recipe and adapt it to your taste (or whatever you’ve got in the fridge)!


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