Green Grains Salad

With Purim over, the last thing I want to see now is another bag of candy…or cookies….or chips. If you are like me then you probably ate a fair share of your Mishloach Manos…and then some:) After noshing so much, I like to detox and feed my body some healthy yummy good stuff.

This delicious and easy Green Grains Salad, gives me that healthy wholesome yumminess my body craves, without compromising on flavor. This salad is filled with quinoa, feta( yum cheese!!) and some of my fave veggies, like spinach, avocado, red onion (yes I love its strong flavor) and roasted sweet potato. There’s something so magical about roasting vegetables- it enhances the flavors, and can take a rather boring veggie into one that is sweeter with a crispy exterior. Add a sweet smooth dressing to the mix, and you can call me a happy camper!

What I really love about this recipe is that its not so much of a recipe. Besides for how to cook the quinoa and sweet potatoes, feel free to substitute any of the veggies with your favorites. Even with the Feta! If for some odd reason you don’t like cheese (ok ok Rachel or your allergic:) then leave it out and substitute with another protein like tuna, eggs or even leftover chicken from last nights dinner.

Goodbye junk food!

Ok ok just for now…:)

Bon Appétit!

XO

-D

Green Grains Salad

If you are like me then you probably ate a fair share of your Mishloach Manos…and then some:) After noshing so much, I like to detox and feed my body some healthy yummy good stuff.

• Author: Devorah Kahan

Ingredients

Scale 1x2x3x

Spinach or any of your favorite leafy greens

Handful of fresh parsley, chopped

1 avocado, sliced

1 small red onion, thinly sliced

Roasted Sweet Potato:

1 medium-large sweet potato, peeled, and cubed into medium pieces 

Oil, salt and pepper

Quinoa:

1 cup quinoa (we used tri-color quinoa, but feel free to use whichever one you like)

1 3/4 cups of Pareve chicken broth

Oil

Feta, crumbled

Dressing:

3 Tbsp extra virgin olive oil

1 Tbsp fresh lemon juice

1 heaping Tsp of honey

1/2 Tsp garlic powder

Sprinkle of salt & pepper

Instructions

*Quinoa:

Rinse the quinoa under cold water, to remove any bitterness that the quinoa naturally has.

In a pot over medium flame, pour in a little oil and then the quinoa. Let it toast for 2-3 minutes, making sure to mix it. Then add the broth and bring to a boil. Once it reached a boil, give it another mix , lower the flame to the lowest setting, cover and cook for 15 minutes. After 15 minutes remove from heat, and let it sit covered for another couple minutes. Then it fluff with a fork

Roasted Sweet Potato:

Preheat oven to 425 degrees

Place sweet potato on a baking sheet, drizzle some oil and a nice pinch of salt and pepper. Give it a toss and lay them all out evenly across the baking sheet. Bake for 35 minutes- making sure to give them a flip every 10 minutes so they don’t burn.

Dressing: mix all ingredients together until it has a thicker and somewhat smooth consistency.

In a bowl assemble all ingredients, top with feta and dressing.

Notes

* quinoa makes more than needed in one portion- store the leftover in a container in the fridge. It also can be served warm or cold. When its warm, it soaks up the dressing better:)

Keywords: kosher, healthy, sweet potatoes, avocado, roastedveggies