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.