Despite their name, sunchokes, aka Jerusalem artichokes, have nothing at all to do with Jerusalem and are not, in fact, artichokes. Rather, this nutty and slightly sweet tuber is a type of sunflower and received its name from the Italian word for the plant, “girasole.” When thinly sliced and roasted, sunchokes become irresistibly crispy and pair perfectly with hearty kale and quinoa.
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White Wine Vinegar
Wash and dry all produce. Preheat the oven to 400 degrees. In a small pot, bring 1½ cups water and a large pinch of salt to a boil. Thinly slice the sunchokes into rounds. Toss on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven for about 20 minutes, flipping once, until golden brown and crispy.
Cook the quinoa: Meanwhile, add the quinoa to the boiling water. Cover and reduce to a simmer for 15 minutes, until tender.
Remove and discard the kale ribs and stems before coarsely chopping the leaves. Thinly slice the scallions, keeping the greens and whites separate. Pick then coarsely chop the mint leaves.
Heat a drizzle of olive oil in a large pan over medium heat. Add the kale. Cook, tossing, for 3-4 minutes, until tender. If necessary, add a splash of water to help speed up the process.
When the quinoa is ready, toss it in a large bowl with the scallion whites, mint, kale, feta, ½ Tablespoon white wine vinegar, and a large drizzle of olive oil. Season with salt and pepper.
Serve: Plate the quinoa salad and top with the crispy sunchokes. Garnish with the scallion greens and dried cranberries. Enjoy!