Restaurants›Farmside Kitchen - Durham RTP›Kale And Quinoa Recipe

Kale And Quinoa Recipe

Inspired by Farmside Kitchen - Durham RTP
Time1h
Serves4

Signature grilled chicken • warm roasted sweet potatoes • red onion • roasted beets • avocado • goat cheese • shredded kale • warm seasoned quinoa • basil pesto sauce • lemon tahini dressing

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Salad Ingredients

Method

Preparation Steps

1

Cook Quinoa

Rinse the quinoa under cold water. In a pot, combine quinoa and 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until water is absorbed. Fluff with a fork.

2

Roast Sweet Potatoes and Beets

Preheat the oven to 400°F (200°C). Peel and cube sweet potatoes and beets. Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.

3

Grill Chicken

Season the chicken breasts with salt and pepper. Grill over medium heat for 6-7 minutes on each side or until fully cooked. Let rest and then slice.

4

Prepare Salad

In a large bowl, combine shredded kale, roasted sweet potatoes, roasted beets, sliced grilled chicken, diced avocado, goat cheese crumbles, and cooked quinoa.

5

Dress the Salad

Drizzle basil pesto sauce and lemon tahini dressing over the salad. Toss gently to combine all ingredients evenly.