Skip to main content

Crispy Sunchoke & Quinoa Salad

Crispy Sunchoke & Quinoa Salad

Crispy Sunchoke & Quinoa Salad

with Kale Sprouts, Dried Cherries, and Mint

Recipe Development TeamPublished on July 29, 2015

3.8

(471 customers rated)

Get Free Steak + 10 Free Meals

Sunchokes, also known as Jerusalem artichokes, are a nutty, slightly sweet tuber that comes from the root of wild sunflowers. When thinly sliced and roasted, they become delightfully crispy. We’re upping your kale salad game even further with kale sprouts—a delicious hybrid of kale and brussels sprouts!

Tags:

Gluten-free

•Veggie

Allergens:

Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyMedium

Ingredients

/ serving 2 people

6 ounce

Sunchokes

¾ cup

Quinoa

6 ounce

Kale Sprouts

2 ounce

Feta Cheese

(Contains: Milk)

2 unit

Scallions

¼ ounce

Mint

1 ounce

Dried Cherries

½ tablespoon

White Wine Vinegar

Not included in your delivery

2.5 tablespoon

Olive Oil

Nutrition Values

/ per serving

Calories703 kcal

Energy (kJ)2941.4 kJ

Fat29 g

Carbohydrate97 g

Dietary Fiber9 g

Protein22 g

Sodium376 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pot

•Large Pan

•Bowl

Instructions

Roast the sun chokes

1

Preheat the oven to 400 degrees. In a small pot, bring 1 ½ cups water and a large pinch of salt to a boil. Thinly slice the sunchokes into rounds. Toss the sunchokes on a baking sheet with 1 tablespoon olive oil and a pinch of salt and pepper. Place in the oven for 15-20 minutes, flipping halfway through, until golden brown.

2

Meanwhile, add the quinoa to the boiling water, cover, and reduce to a simmer for 15 minutes, until tender.

Prep remaining ingredients

3

Separate the kale leaves from the sprout bunches. Thinly slice the scallions, keeping the greens and whites separate. Chop the mint leaves.

Cook the kale sprouts

4

Heat 1 teaspoon olive oil in a large pan over medium heat. Add the kale leaves and cook, tossing, for 3-4 minutes until tender. Add a splash of water if necessary.

Finish the dish

5

When the quinoa is ready, toss it in a large bowl with the scallion whites, mint, kale, cherries, feta, ½ tablespoon white wine vinegar, and 1 tablespoon olive oil. Season with salt and pepper.

6

Plate the quinoa salad and surround it with the crispy sunchokes. Garnish with the scallion greens and enjoy!

Meal right image

Explore Similar Recipes

Meal left image

More delicious recipes with similar ingredients

Southwestern Stuffed Peppers

with Ground Beef, Quinoa, and Monterey Jack Cheese

Cranberry Pork Chops

with Herbed Rice and Orange-Glazed Carrots

Korean Chicken Tacos for Dinner

with a Chicken Stir-Fry for Lunch

Sriracha Cha-Cha Chicken

with Hoisin, Roasted Sweet Potatoes, and Broccoli

Barbecue Pulled Pork Sandwiches

with Quick-Pickled Cucumbers and a Cabbage Carrot Slaw

Hoisin Beef & Cabbage

with Jasmine Rice & Sriracha

Pearled Couscous Salad

with Citrus & Fennel

Beef, Tomato, Spinach & Feta Panini

with Lemon-Oregano Potato Wedges & Garlic Dijonnaise

Bacon & Spinach Breakfast Biscuit Bombs

3x the delicious servings!

Buffalo Honey Chicken

with a Garlicky Panko Kale Jumble

Mediterranean Couscous with Salmon

plus Chickpeas, Zucchini & Grape Tomatoes

Spicy Beef Dan Dan Noodle Ramen

with Szechuan Spices, Sesame & Charred Cabbage

Double Sauced Turkey Street Cart Bowls

with Yellow Rice

Parmesan Herb-Crusted Salmon

with Garlic Mashed Potatoes, Asparagus & Creamy Mustard Sauce

Lemon-Feta Chicken & Chickpea Rice Bowls

with Roasted Broccoli, Red Onion & Creamy Shawarma Sauce

Hoisin Beef Stir-Fry

with Baby Bok Choy over Jasmine Rice

Pineapple Pork Stir-Fry

with Snow Peas and Bell Pepper over Jasmine Rice

Herbed Pork Chops with Walnut Gremolata

over Stewed White Beans

Chicken Teriyaki Bowls

with Bell Pepper, Peanuts, and Sriracha

Vietnamese-Style Shrimp Lettuce Wraps

Elevated Dinners, Impressively Easy

Highest-rated dinner recipes

Beef with Cheddar-Gouda Fondue

with Asparagus, Fingerling Potatoes, Apple & Baguette

Shrimp Penne al Limone

with Zucchini, Toasted Garlic & Fresh Parsley

One-Pot Bean, Poblano & Turkey Soup

with Blue Corn Tortilla Chips, Monterey Jack & Lime Sour Cream

Fully Loaded Organic Beef Taquitos

with Pico de Gallo, Creamy Guacamole & Hot Sauce

Chicken Sausage Pomodoro Penne Bake

with Zucchini, Mozzarella & Herbed Ricotta

Loaded Baked Potato Soup

with Bacon, Cheddar, Sour Cream, Scallions & Hot Sauce

Shrimp & Poblano Corn Chowder

with Old Bay Toast

Bacon & Mushroom Risotto

with Thyme, Parmesan & Scallions

One-Pot Cowboy Pork & Bean Chili

with Jalapeño & Smoky Red Pepper Crema

Fully Loaded Pork Taquitos

with Pico de Gallo, Creamy Guacamole & Hot Sauce

Southern-Style Bacony Shrimp over Grits

with Charred Corn & Scallions

Bacon, Apple & Cheddar Spinach Salad

with Dried Cranberries, Walnuts & Honey Dijon Dressing

Turkey & White Bean Chili Verde

with Sour Cream

Soy-Glazed Salmon with Rice

plus Chili-Roasted Green Beans, Pickled Cukes & Sweet Heat Aioli

Shrimp & Scallop Scampi

with Parsley & Parmesan

Silky Sicilian Chicken Penne

tossed with Mushrooms, Zucchini & Tomatoes

Beef & Mushroom Shepherd’s Pie

topped with White Cheddar Mashed Potatoes

Cherry Ancho Duck Breasts

with Pistachio Rice and Roasted Carrots

Chicken & Prosciutto Cordon Bleu

with Green Beans Amandine & Herbed Rice Pilaf

Turkey & Mushroom Shepherd’s Pie

topped with White Cheddar Mashed Potatoes

This week's must-try HelloFresh recipes

Chinese-Style Speedy Beef Ramen Noodles

with Garlic Chili Oil & Sesame Seeds

Brown Sugar Bourbon Pork Chops

with Apple Pan Sauce, Scallion Mashed Potatoes & Green Beans

Creamy Lemon-Herb Pork Chops

with Balsamic-Glazed Brussels Sprouts & Carrots

Chipotle Cranberry Pork Meatloaves

with Roasted Brussels Sprouts, Sweet Potato Mash & Gravy

Sweet Thai Chili Pork Filet

with Zesty Rice & Roasted Broccoli

Creamy Mushroom Chowder with Couscous

plus Spinach, Croutons & Lemon

One-Pan Smashed Black Bean Tacos

with Creamy Slaw, Pickled Onion & Smoky Red Pepper Crema

Creamy Zucchini Orzotto

with Toasted Panko & Lemony Arugula Salad

Shrimp Spaghetti with a Kick

with Garlic Herb Butter & Zucchini

Sweet Soy-Glazed Salmon & Kale Salad

with Cabbage, Pickled Veggies & Peanuts

Mandarin Orange Trout with Asparagus

plus Golden Rice, Dill Crème Fraîche & Lemon

Chicken & Prosciutto Cordon Bleu

with Green Beans Amandine & Herbed Rice Pilaf

Zucchini & Tomato Flatbreads

with Lemon Ricotta, Fresh Parsley, Honey & Chili Flakes

Tomato, Mozz & Creamy Pesto Panini

with Arugula Salad & Dijon Vinaigrette

Mushroom Ravioli with Kale & Walnuts

in a Brown Butter Crème Fraîche Sauce

Sweet & Smoky Pork Filet

with Chili Roasted Carrots, Mashed Potatoes & Cherry Sauce

Ginger-Ponzu Turkey Patties

with Broccoli Cabbage Salad & Sweet Chili Mayo

Turkish-Spiced Cauliflower Bowls

with Rice, Peas & Cilantro-Cumin Yogurt Sauce

Creamy Chicken Sausage & Kale Cavatappi

with Garlic, Lemon & Parmesan

Faster-Than-Takeout Pork Wonton Soup

with Bok Choy, Cabbage, Carrots & Wonton Strips