Quinoa with Kale and Sweet Potatoes


2 cups quinoa

2 tbsp EPIS

3 cups of warm water

3 cups sweet potatoes (2 medium sized)

3 tbsp olive oil

4 cups kale


For the dressing

2 tsp lemon juice

1 tbsp red wine

1 tbsp apple cider vinegar

2 tbsp olive oil

1 tbsp honey

1/8 tsp of salt (or to taste)

1 tbsp minced shallots



Preheat Oven to 400 degrees F.  

Rinse, peel and cut sweet potatoes into small cubes.

Toss them with ½ tbsp olive oil and 1tbsp EPIS.

Layer a baking sheet with parchment paper and spread the potatoes on a single layer and put in oven for about 15-20 minutes. Turn them once.

Rinse, dry and strip the ribs from Kale, then coarsely chop the leaves.

Coat with ½ tbsp olive oil and a pinch of salt.

Layer on a baking sheet, put them in the oven for 8 minutes.

Thoroughly rinse quinoa in a mesh strainer.

In a pan, on medium heat add rinsed quinoa, 2 tbsp olive oil, 1 tbsp EPIS, turn occasionally for about 5 minutes, then add water.

Bring to boil, cover and reduce to a simmer for about 15 minutes or until water is absorbed.

Remove from heat and let sit covered for 5 minutes. Fluff with a fork.

Combine Kale, sweet potatoes, quinoa and toss it all with the dressing.