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SWEET POTATO, CHICKPEA & KALE SALAD

This vibrant quinoa salad is a celebration of colour, texture and flavour. A nourishing salad that is perfect as a light meal, a wholesome side, or a colourful dish to share at gatherings. Simple to prepare and full of goodness, a recipe you are sure to enjoy.
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Prep Time 30 minutes
Servings 6

Equipment

  • 1 small saucepan
  • 1 medium saucepan with steamer basket
  • 1 large mixing bowl
  • 1 serving platter

Ingredients
  

INGREDIENTS FOR SALAD

  • 90g or 1/4 cup white quinoa
  • 90g or 1/4 cup red quiona
  • 3/4 cup filtered water
  • pinch of salt
  • 260g or 2 cups sweet potato, small cubed
  • 80g or 6 large tuscan kale leaves, finely shredded
  • 1 small red onion, finely diced
  • 75g or 1/2 cup pomegranate arils
  • 85g or 1/2 cup cooked chickpeas
  • 20g or 1/4 cup coriander finely chopped

DRESSING INGREDIENTS

  • a knob of ginger
  • 3 medium garlic cloves
  • juice of 1/2 a medium size lemon
  • 1/2 - 1 teaspoon salt
  • 1 teaspoon dijon mustard
  • a dash of maple syrup
  • 2 tablespoon olive oil

Instructions
 

METHOD FOR SALAD

  • *In a small saucepan, place the quinoa, water and a pinch of salt. Bring to the boil, then reduce heat to a low simmer. Cook until all the water has evaporated, about 15–20 minutes.
    *Spoon the cooked quinoa onto a large plate and spread it out to cool completely.
    *Place the cubed sweet potato onto a lined baking tray. Roast in a preheated oven at 200°C (392°F) for 20–25 minutes, or until tender and lightly golden. Remove from the oven and allow to cool.
    *Bring 1½–2 cups of water to a rolling boil in a medium saucepan. Place the kale into a steamer basket, cover with a tight-fitting lid and steam for about 10 minutes, or until soft and tender. Remove from the basket and set aside on a plate to cool.
  • METHOD FOR DRESSING
  • *Finely microplane a knob of fresh ginger and cloves into a small bowl.
    *Gather the minced ginger and garlic and transfer to a small sieve. Press firmly with the back of a spoon to extract the juices.
    *Add the extracted ginger-garlic juice to a clean small bowl, along with lemon juice, salt, mustard, a dash of maple syrup and olive oil.
    *Whisk until well combined and emulsified.

ASSEMBLE

  • *Place the cooled quinoa, roasted sweet potato, steamed kale, onion, pomegranate arils, chickpeas and coriander into a large mixing bowl. Gently toss to combine.
    *Pour over the dressing and toss again until everything is well coated.
    *Spoon onto a serving plate and garnish with extra fresh coriander.

SERVING SUGGESTIONS

  • *Serve as a light main meal with toasted flatbread or pita.
    *Pair with grilled tofu or falafel for extra protein.
    *Add a spoon of plant-based yoghurt or hummus on the side.
    *Perfect as a side dish picnics and family gatherings.
    *Enjoy warm or chilled – it’s delicious both ways!

STORAGE TIPS

  • *Store leftovers in an airtight container in the fridge for up to 3 days.
    *If meal prepping, keep dressing separate and add just before serving to maintain freshness.
    *Pomegranate is best added fresh before serving for maximum crunch and colour.
    *Give the salad a quick toss and a squeeze of lemon before eating to refresh flavours.