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!