Kale, Quinoa and Sweet Potato Salad

If you don’t like kale or are unsure of how to incorporate it into your pregnancy diet, this salad is a great place to start. Without a lot of ingredients, this salad tastes so delicious you’ll make it over and over again.

| Serves 2 |

Ingredients

1 cup sweet potato, diced

1 tbsp coconut oil, melted

¾ cup quinoa, soaked for 3-4 hours

1 ½ cups shredded kale

3 tbsp mint leaves, finely chopped

3 tbsp flat leaf parsley, finely chopped

½ red onion, diced

¼ cup gluten-free tamari almonds, chopped

2 tbsp pepitas (pumpkin seeds)

Dressing

1 tbsp tahini

2 tbsp lemon juice

1 tbsp pomegranate molasses (or honey)

salt to taste

Method

Soak quinoa for 3-4 hours (or overnight) in filtered water with 1 tbsp of lemon juice or apple cider vinegar.

Preheat oven to 170°C.

Coat the sweet potato with the coconut oil, place on a baking tray and bake for 20-30 minutes, until tender.

Cook the quinoa in a small pot with 1 ¼ cups filtered water or bone broth. Bring to the boil and then allow to simmer for 10 minutes or until quinoa is cooked and little tails have sprouted.

Add the roasted sweet potato, quinoa, kale, mint, parsley and onion in a large bowl. Gently stir to combine.

To make the dressing for the salad, whisk the tahini, lemon juice, pomegranate molasses and salt in a small bowl until combined. Whisk in 1-2 tablespoons of water until smooth.

Pour the dressing over the sweet potato, kale and quinoa salad. Sprinkle with the almonds and pepitas. Serve and enjoy.