Meatless Monday: Quinoa salad with sweet potato croutons - New York News

Meatless Monday: Quinoa salad with sweet potato croutons

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(WJBK) -- Get this recipe courtesy of Billy and Shanny Apodeca from Simply Good Kitchen in Birmingham. Learn more by logging on to www.simplygoodkitchen.com.

Ingredients:
2 Cups Cooked Quinoa -- See directions
1/2  Cup Golden Raisins
1/2  Cup Dates, Pitted -- Rough chop
1/2  Cup Pistachio Nuts, Roasted And Salted -- Chopped
1 Whole Pear (Your Choice) -- Julienned sliced
4 Cups Kale, Cleaned -- Finely chopped

Dressing
1/4 Cup "O" Apple Honey Vinegar
1/2  Cup Extra Virgin Olive Oil
2 Tablespoons Maple Syrup
1 Teaspoon Dijon Mustard
1 Teaspoon Kosher Salt (Diamond Crystal)
1/4 Teaspoon Black Pepper

Sweet Potato Croutons:
16 Slices Sweet Potato 1/4-Thick (1 Sweet Potato) -- Peeled
1/4 Cup Panko Bread Crumbs
1/2  Cup Parmesan Cheese -- Grated
3 Tablespoons Olive Oil
1 Teaspoon Kosher Salt (Diamond Crystal)
1/8 Teaspoon Black Pepper
1/2 Teaspoon Fresh Thyme -- Finely chopped

Method:
1.  Cook quinoa:  Rinse quinoa before cooking.  In a 4-quart pot place 1 cup of quinoa and 1-1/2 cups of water with 1 teaspoon kosher salt. Bring to a boil. Once boiling reduce heat to low and cover pot.  Cook for 20 minutes.  Remove from heat and cool before using.

2.  In a large bowl combine golden raisins, dates, pistachio nuts, pear (you do not need to peel the pear before julienne slicing), kale and cooked quinoa.

3.  In a medium bowl whisk together dressing ingredients.

4.  Add  the dressing to salad and toss to completely coat.  Taste to check seasoning.  Serve with two sweet potato croutons.

To roast the sweet potato for the croutons:
1. Preheat oven to 350-degrees.  Rinse sweet potato and peel.  Slice into 1/4-inch thick slices and place on a parchment-lined sheet pan.   Brush with olive oil, season with thyme, kosher salt and pepper, sprinkle with panko bread crumbs and parmesan cheese.  Roast for 15 to 20 minutes or until the topping is golden brown and crisp.

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