Heat oven to 425° and line a sheet pan with parchment paper
Ingredients
- 2 Cups water
- 1 Cup uncooked quinoa
- 2 sweet potatoes, diced
- 2 Tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 pomegranate, seeds only
- 3 bunches kale, stems removed and thinly sliced
- ½ Cup pumpkin seeds, toasted
- ½ Cup feta cheese, crumbled
For the Vinaigrette:
- ¼ Cup balsamic vinegar
- ½ Cup olive oil
- 2 Tablespoons honey
- 1 clove garlic, minced
- 1 teaspoon salt
- ½ teaspoon pepper
Directions
- In a large sauce pan. Bring water to a boil. Add quinoa, cover, and reduce heat to low. Let simmer for 15 minutes or until quinoa is tender and all the water has been absorbed.
- In a small mixing bowl, mix together sweet potatoes, olive oil, salt and pepper. Spread onto a lined sheet pan and roast for 15 minutes or until golden brown and caramelized.
- In a large mixing bowl, add kale and warm quinoa and toss.
- In a pint sized mason jar, combine all ingredients for the vinaigrette. Screw lid on tightly and shake, shake, shake.
- Pour vinaigrette over kale and quinoa and toss together. Add roasted potatoes, pumpkin seeds, cheese.
- Serve and enjoy!