Warm Quinoa Salad with an Orange Dressing
This is a super high fibre salad and your gut love to digest this tasty dish – Quinoa contains
special pre-biotics which will encourage the good bacteria in your gut to thrive, it’s also a
fantastic anti-inflammatory, a common cause of irritation for those with gut issues. We boosted
this salad with complimentary ingredients such as sweet potato which is a great supporter of
digestive health, pomegranate seeds to add a delicious sweet explosion and an extra boost of
anti-inflammatory magic and kale – known for its cleansing properties.
Ingredients
- ● ½ tbsp extra virgin olive oil
- ● 1 medium sweet potato peeled, chopped
- ● 1 tsp sweet paprika
- ● 1 tbsp pure maple syrup
- ● 3 packed cups kale stems removed, chopped
- ● 3 cups cooked quinoa or 1 ½ cups uncooked quinoa
- ● 3 cups vegetable or chicken stock or water (only if you're using uncooked quinoa)
- ● ¼ cup red onion chopped
- ● 1 cup fresh pomegranate arils
- Orange Dressing:
- ● ¼ cup fresh orange juice from about 1-2 oranges
- ● 1 tbsp extra virgin olive oil
- ● freshly cracked pepper
- ● sea salt
Instructions
- Place quinoa in a strainer and rinse thoroughly with cool water for at least 2 minutes. Drain.
- Transfer to a saucepan, cover with stock, cover with a lid and bring to a boil.
- Reduce heat and cook for 15 minutes on the lowest setting.
- Turn off the heat and let stand covered for 5 minutes.
- Fluff with a fork and set aside.
- Heat olive oil in a non-stick skillet. Add sweet potatoes and paprika. Season with sea salt and freshly cracked pepper, to taste. Stir to cover the sweet potatoes with the spice.
- Cook on medium heat until brown on the outside and soft on the inside, about 10 minutes.
- When they are almost ready, stir in maple syrup and finish cooking.
- Add kale and cook until wilted, about 5 minutes.
- Add 3 cups of cooked quinoa, stir and cook until warm.
- Turn off the heat and add onion and pomegranate.
- In a small bowl, whisk together orange juice and olive oil. Season with sea salt and freshly cracked pepper, to taste. Drizzle over warm salad, toss and serve immediately.
