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Warm + Roasted Winter Salad Bowl 219 COMMENTS
Ingredients
- For the salad:
- 1 cup uncooked rainbow or regular quinoa + 1.5 cups water
- 3/4 pound Yukon Gold potatoes, chopped into 1/2-inch chunks (about 2 1/2 cups)
- 1 pound fresh green beans, trimmed and chopped into 1-inch pieces (about 3 cups)
- 2 extra-large or 3 large garlic cloves (peel left on)
- 1 tablespoon extra virgin olive oil
- 1 cup stemmed and finely chopped kale (I used lacinato, but curly works fine too)
- 3 green onions, thinly sliced
- 3 tablespoons pepita seeds (I added a handful of sesame seeds at the last minute too)
- Sliced avocado
- For the dressing:
- 1/4 cup red wine vinegar
- 1/4 cup extra virgin olive oil
- 2 teaspoons Dijon mustard
- 1/4 teaspoon pink Himalayan salt or fine grain sea salt
- Freshly ground pepper, to taste
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