Quinoa, mushroom, and sweet potato salad

My sister and I had dinner together last week. Not only did we have an amazingly fun evening together, but we ordered take- out from an awesome restaurant in Portland. The food was excellent. We had a kale salad with a creamy dill dressing and a warm quinoa and tofu salad with a tamari glaze. The quinoa salad was the best. I tried to recreate it here. However, I left out the tofu. But feel free to add chicken, tofu, or any other protein of your choice. Enjoy!

Quinoa, Mushroom, and Sweet Potato Salad

Prep Time: 15
Cook Time: 15
Serves: 4

Ingredients

  • 1 cup quinoa
  • 2 cups mixed mushrooms, finely chopped
  • 1 yellow onion, diced
  • 1 large sweet potato, diced
  • 1 cup broccoli florets, chopped
  • 1 cup cauliflower, chopped
  • 1 cup kale, stems removed and finely chopped
For the sauce:
  • 1/2 cup tamari
  • 1/2 cup water
  • 1 tbs rice wine vinegar
  • 1 tbs grated ginger (or more)
  • 1 clove garlic, crushed (or more)
  • 1/2 cup minced scallions
  • 2 tsp sesame oil (or a little more)
  • 1/4 cup tahini
  • 2 tsp sugar or maple syrup
  • 1 tsp corn starch

Preparation

  1. Cook the quinoa according to packaged directions.
  2. Meanwhile, in a saucepan filled halfway with water add your sweet potato and bring to a boil. Reduce heat to low and cook until sweet potatoes are fork tender. Drain and set aside.
  3. Heat a large skillet over medium heat. Add a little olive oil. Add the onion and mushrooms. Cook for about 7-10 minutes stirring often. Add Broccoli, cauliflower and kale. Cook until kale turns bright green. About 3-5 minutes. Add sweet potatoes and quinoa. Mix well to combine. Remove from heat and drizzle with ginger- tamari sauce.
  4. Whisk all the ingredients together in a bowl and let stand for 10 minutes or so. If you have an immersion blender it works well here! Enjoy

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