Patricia McNamee of Sweet Green was nice enough to share this recipe. Thanks Patricia!

-JAY

———————

Sweetgreen’s Holiday Quinoa Salad

Red & White Quinoa with balsamic roasted sweet potatoes, roasted beets & kale, dried

cranberries, toasted almonds & chives.

Salad Ingredients:

1 cup red quinoa (rinsed)

1 cup white quinoa (rinsed)

1 large sweet potato, diced small

1 large red beet, diced into cubes

1 bunch Kale- flat leaf

2 tablespoons of dried cranberries

½ cup toasted almonds

Squeeze of fresh lemon

Extra Virgin Olive oil

1 cup balsamic vinegar

Freshly chopped parsley or basil

Garlic Salt

Pepper to taste

½ pound of baby arugula or baby spinach

• Bring 4 cups of water to a boil. Add the rinsed quinoa.

• Lower heat to a simmer and let cook until the water is absorbed (about 15 minutes). About 5 minutes before it is done.

• Remove from the heat and fluff the quinoa with a fork. Allow Quinoa to cool in large separate bowl.

• Coat sweet potatoes and beets with balsamic vinegar and roast in oven at 375 degrees for 45 minutes. Then add to quinoa mixture

• De-stem the kale and cut into ribbons ½ inch thick. Add to warm quinoa mixture. The heat from the quinoa will wilt the quinoa.

• Add cranberries, toasted almonds, parsely or basil. Give it a squeeze of fresh lemon, drizzle with a little olive oil and a splash of balsamic vinegar.

• Add garlic salt and pepper.

• You can either mix in a handful of baby arugula or spinach.