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.
Ingredients
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
Find it online: https://www.opopcooks.com/green-grains-salad/