topBanner
Crispy Sunchoke and Quinoa Salad

Crispy Sunchoke and Quinoa Salad

with Kale and Mint

Read more

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 salad game even further with this seasonal veggie!

Tags:Gluten-freeVeggie
Allergens:Milk

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

Total Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

6 ounce

Sunchokes

4 ounce

Tuscan Kale

¼ ounce

Mint

2 unit

Scallions

¾ cup

Quinoa

1 ounce

Dried Cranberries

2 tablespoon

White Wine Vinegar

2 ounce

Feta Cheese

(ContainsMilk)

Not included in your delivery

box

Salt

box

Pepper

5 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2238.44 kJ
Calories535 kcal
Fat17 g
Saturated Fat3 g
Carbohydrate84 g
Sugar23 g
Dietary Fiber10 g
Protein16 g
Sodium195 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
Utensilsarrow down iconarrow down icon
Baking Sheet
Pot
Large Pan
Large Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Roast the sunchokes: Preheat the oven to 400 degrees. In a small pot, bring 1 1⁄2 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 15-20 minutes, until golden brown.

2

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

3

Prep the greens: Remove and discard the kale ribs and stems and thinly slice the leaves. Thinly slice the scallions, keeping the greens and whites separate. Chop the mint leaves.

4

Cook the kale: Heat a drizzle of 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.

5

Assemble the quinoa salad: When the quinoa is ready, toss it in a large bowl with the scallion whites, mint, kale, feta, 1⁄2 Tablespoon white wine vinegar, and 1 Tablespoon olive oil. Season with salt and pepper.

6

Finish: Plate the quinoa salad and surround with the crispy sunchokes. Garnish with the scallion greens and dried cranberries and enjoy!