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Crispy Sunchoke and Quinoa Salad
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Crispy Sunchoke and Quinoa Salad

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!

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 amount

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

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Nutrition Values

/ per serving
Calories535 kcal
Energy (kJ)2238 kJ
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

Baking Sheet
Pot
Large Pan
Large Bowl

Instructions

Roast the sunchokes
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.

Prep the greens
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.

Cook the kale
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.

Assemble the quinoa salad
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!

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