Ingredients:
- 2 cups water
- 1 cup quinoa
- 10 leaves kale, cut into ribbons
- 1 sweet potato, cubed and roasted
- 1 can chickpeas, drained and roasted
- 1 cup craisins
- 3/4 cup crumbled feta cheese
- olive oil for roasting
- Vermont Maple Balsamic
- Himalayan Pink Fine Ground Sea Salt for roasting
Directions:
Preheat the oven to 375 degrees Fahrenheit. Drain the chickpeas, pour onto a baking sheet, and sprinkle with olive oil and salt. Peel and cube the sweet potato. Place on a pan and drizzle olive oil and salt. Heat the sweet potato and chickpeas in the oven for 30 minutes, stirring halfway. Rinse quinoa with a finely meshed strainer. Fill a pot with water and bring to a boil. Add quinoa, cover, and cook until all the water is absorbed, between 12-15 minutes. Remove from heat and allow it to sit for 5 minutes. Remove cover to allow quinoa to completely cool. Fluff with fork. Add quinoa, sweet potatoes, chickpeas, craisins, and cheese to a large bowl. Whisk together maple balsamic vinaigrette until emulsified and pour over the salad. Give it a generous toss and serve!
