While tackling my list of bookmarked recipes, I knew not everything would be a winner.
My criteria for my eats? First of all, it must be whole foods oriented (nothing white- flour, rice, etc) with limited oil and salt. A lover of most international cuisines, I try not to discriminate but it must be filled with ingredients I love. Beans! Quinoa! Greens! Squash! Lemon! I also like to see a few reviews of the recipe. N=30 is better than n=1 for liking a dish.
I may try to incorporate a new-to-me food or one I haven’t previously enjoyed. I won’t even try to like celery, though. I have given up on green pepper. And now I have sworn off parsley, too.
I have a few parsley recipes here, although usually it is just a flavour accent. I should have known better, and even thoguh I reduced the parsley in this salad, it was still too prominent for me. My parsley came from a friend, so perhaps this local, organic homebrew was more potent?
In any case, this recipe is a knock-off of Fresh‘s All-Star Tabbouleh Salad with adzuki beans and quinoa. It made its rounds earlier this summer, first posted by Angela and subsequently Kass. Sadly, I give very few stars to the salad.
But, all is not lost because extra stars go to the absolute best roasted sweet potatoes ever. I know, a very ballsy statement. I have a witness. Rob agreed with me. So, you have n=2 from us. Lots of positive reviews from Kath’s post, which I bookmarked many moons ago.
Suffice it to say, it may take a while, but the roasted sweet potatoes have a nice skin on the outside while being pillowy soft on the inside. After a little rub of olive oil, salt and pepper, you roast them at 350F for 30 minutes, then 400F for 20 minutes. A simple flick of the knob makes for the most glorious sweet potatoes.
Please try it out and let me know whether you like it, too! Perfect for an upcoming Thanksgiving feast.🙂
1 bunch of kale, destemmed and thinly sliced
1/4 cup flat-leaf parsley, chopped
1/2 cup cilantro, chopped
1/2 cup dry quinoa, well rinsed
3/4 cup water or vegetable broth
1 cup cooked adzuki beans, rinsed and drained if canned
1/3 cup shelled edamame (thawed if frozen)
1/2 cup cherry tomatoes, halved
1/2 cucumber, chopped
1 large roasted sweet potato (see below for the awesome recipe!)
toasted sunflower seeds, pumpkin seeds, etc, for garnish (optional)
1 recipe Ruby Dragon Garlic Dressing (see below)
1. Start with roasting your sweet potato (see below).
2. Meanwhile, prepare your quinoa: Bring water to a boil over high heat. Once boiling, add quinoa. Reduce the heat to low, cover and simmer until all of the liquid is absorbed, about 15-20 minutes. Keep covered for an additional 5 minutes to steam. Set aside.
3. Prepare your dressing (see below).
4. Remove the stems from the kale and roll into a thick log with the herbs in the middle. Thinly slice everything together. Place in a large bowl.Take half of the dressing and massage it into the kale leaves for 3 minutes.
5. To the large bowl, add the adzuki beans, edamame, tomatoes and cucumbers. Add the quinoa once it is ready. Top with the remainder of the dressing and mix all together.
6. Prior to serving, top with toasted seeds and nuts if desired. Place roasted sweet potato discs next to the salad.
The Best Roasted Sweet Potatoes
Adapted from Kath Eats Real Food
1 large sweet potato (~500g)
2 tbsp hazelnut oil (or oil of choice)
salt and pepper, to taste
1. Preheat oven to 350F.
2. Clean sweet potato and cut into 1-cm thick discs.
3. Mix together oil, salt and pepper and rub it onto each side of the sweet potatoes discs.
4. Lay each disc onto a silpat-lined baking sheet and roast for 30 minutes at 350F. Flip and continue to roast at 400F for an additional 20 minutes.
Ruby Dragon Garlic Dressing
Adapted from Rawesomely Vegan!
1/4 cup water
1 small tomato
1 large garlic clove
2 tbsp apple cider vinegar
1 tbsp fresh lemon juice
1 tbsp ground chia seeds
1/4 tsp celery seeds
1/8 tsp freshly ground black pepper, or to taste
1. Blend all ingredients in a blender until smooth. Store in an air-tight container in the refrigerator.
Makes 1/2 cup.