FOR THE SALAD
1 cup quinoa (reg or rainbow)
3/4 Yukon gold potato
1 lb fresh green beans
2 garlic cloves (or more to taste)
1 tbs olive oil
1 cup Kale
3 green onions
3 tbsp Pepita seeds (inside of a pumpkin seed or any nut you like)
1/4 cup red wine vinegar
1/4 cup olive oil
2 tsp dijon mustard
1/4 tsp salt
1/2 tsp pepper
Preheat oven to 400F
Place the chopped potatoes, green beans, and garlic cloves (leave the peel on) onto the baking sheet. Toss with the oil and season with a generous amount of salt and pepper. Spread into an even layer.
Roast for 15 minutes, remove from the oven and flip, and continue roasting about 10-20 more minutes until the potatoes and beans are tender and golden.
Meanwhile, cook the quinoa by adding the quinoa into a medium pot along with 1.5 cups water. Bring to a low boil, reduce heat to medium-low, cover with lid, and cook for 13-17 minutes until the water is absorbed and the quinoa is fluffy.
Prepare the dressing by whisking the dressing ingredients together in a small bowl. Set aside.
Chop the kale and green onions.
When the vegetables are finished roasting, remove garlic cloves and set aside. Spoon the potatoes and beans into a large serving bowl. Stir in the quinoa and the other chopped vegetables.
Finely chop or mash the garlic. Whisk the garlic into the dressing until combined. Pour all of the dressing onto the vegetables and toss to coat.
Season with salt and pepper to taste and serve immediately.
TIPS- Leftovers can be reheated in a saucepan with some oil and the salad will keep in the fridge for a few days
Use whatever type of Kale you like
Use brown rice if you do not like or have quinoa