Crispy Sunchoke and Quinoa Salad
with Kale and Mint
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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
(Contains Milk)
Not included in your delivery
box
Salt
box
Pepper
5 teaspoon
Olive Oil
Nutrition Values
Utensils
Instructions
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.
Cook the quinoa: Meanwhile, add the quinoa to the boiling water, cover, and reduce to a simmer for 15 minutes, until tender.
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.
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.
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.
Finish: Plate the quinoa salad and surround with the crispy sunchokes. Garnish with the scallion greens and dried cranberries and enjoy!
