Black & White Quinoa Salad
A vibrant and nutrient-packed quinoa salad featuring roasted sweet potatoes, black and white quinoa, sautéed kale, avocado, and a sweet-tangy maple balsamic dressing. Garnished with toasted pine nuts, pomegranate seeds, red amaranth, banana shallots, and parsley for a perfect balance of flavors and textures.
Equipment
- 1 Mixing Bowl
- 1 Baking Tray
- 1 Skillet
- 1 Knife & Cutting Board
Ingredients
- 100 gm Black Quinoa
- 70 gm White Quinoa
- 50 gm Balsamic Maple Dressing
- 60 gm Sautéed Kale
- 80 gm Roasted Sweet Potato
- 12 gm Toasted Pine Nuts
- 10 gm Pomegranate Seeds
- 80 gm Avocado Sliced
- 2 gm Red Aramanth Fresh Leaves
- 1.6 gm Banana Shallot
- 5.4 gm English Parsley
Instructions
- Prepare the Base: In a large bowl, combine cooked black and white quinoa, roasted sweet potatoes, and balsamic maple dressing. Toss well.
- Plating the Greens: Arrange sautéed kale in a serving bowl as a base.
- Add the Quinoa Mixture: Spoon the quinoa and sweet potato mixture into the center of the kale bed.
- Garnishing: Top with toasted pine nuts, pomegranate seeds, sliced avocado, red amaranth, banana shallots, and parsley.
- Serve & Enjoy!
Notes
Make-Ahead Tip: Store cooked quinoa and roasted sweet potatoes separately in airtight containers for up to 3 days.
Variations: Add grilled tofu or chickpeas for extra protein.
Storage: Best enjoyed fresh, but leftovers can be refrigerated for up to 2 days.