Kale and quinoa salad
Prep time
Cook time
Total time
Serves: 2
  • 1 cup of diced sweet potato
  • 1 cup of cooked quinoa
  • ½ cup of feta
  • As much kale as you like
  • Half a red onion
  • ¼ cup of dried cranberries
  • 1 dessert spoons of apple cider vinegar
  • 2 dessert spoons of olive oil
  • 1 teaspoons of honey
  1. Start by getting the cooking bits going. Roast the diced sweet potato in the oven on a high heat (I go for gas mark 7) for around 25 minutes, or until they're cooked through. At the same time, rinse your quinoa and add it to twice the volume of water (i.e one cup of quinoa to two cups of water). Bring that to the boil then leave to simmer until all the water has been absorbed. Set them the quinoa and sweet potato aside to cool once they're done.
  2. Dice the onion and add a splash of the apple cider vinegar to it. This will take the eye watering sting out of the onion and will leave you with the sweetness.
  3. Mix your dressing, which is made up of the apple cider vinegar, olive oil and honey.
  4. Slice the kale up and then add the dressing. This is where this may get a bit weird. Massage your kale. The more you massage it, the better it will be - you're aiming to beat up the kale a bit so the dressing can get in and soften it up. Fresh kale should hold up nicely and won't go soggy.
  5. Once the cooked ingredients are cool, it's time to throw it all together. Mix the sweet potato, quinoa, kale, feta, cranberries and onion together and serve (or pop in the fridge for tomorrow, it's just as good the day after).
Recipe by paperbeauty at https://www.paperbeauty.com/salad-ideas-kale-and-quinoa-salad/