One more meal from our Hello Fresh! subscription. I really loved this warm salad and the sunchokes are such a delicious surprise!
Preheat the oven to 400 degrees. In a small pot, bring 1 1⁄2 cups water and a large pinch of salt to a boil. Thinly slice the sunchokes into rounds. Toss the sunchokes on a baking sheet with 1 Tablespoon olive oil and a pinch of salt and pepper. Place in the oven for 15-20 minutes, flipping halfway through, until golden brown and crispy.
Meanwhile, add the quinoa to the boiling water, cover, and reduce to a simmer for 15 minutes until tender.
Separate the kale leaves from the sprout bunches. Thinly slice the scallions, keeping the greens and whites separate. Chop the mint leaves.
Heat 1 teaspoon olive oil in a large pan over medium heat. Add the kale leaves and cook, tossing, for 3-4 minutes until tender. Add a splash of water if necessary.
When the quinoa is ready, toss it in a large bowl with the scallion whites, mint, kale, cherries, feta, 1⁄2 Tablespoon white wine vinegar, and 1 Tablespoon olive oil. Season with salt and pepper.
Plate the quinoa salad and surround it with the crispy sunchokes. Garnish with the scallion greens and enjoy!
I love new ways to eat quinoa! Have you tried any meal-plan subscriptions? It really can make things so efficient and still keep your menu interesting!
Xx
Kali
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