Sweet Potato & Quinoa Cakes On a Citrus Kale Salad

Well, lately, I can’t think of two more trendy, but delicious and healthy food items than quinoa and kale.  Seems like everywhere you look, you see dishes highlighting quinoa and kale.    But for good reason…when done right, they are so wonderful.  And really are healthy, low calorie..and so good for the body.  This dish is easy and includes both these amazing ingredients.  The textures and flavors that make this dish extraordinary.   Use gluten-free flour to make it a gluten-free delight, too!   We just love Sweet Potato & Quinoa Cakes On a Citrus Kale Salad!  To make this completely gluten-free, use Bob’s Gluten-Free Flour
Sweet Potato and Quinoa Cakes Cooked Spud
Sweet Potato and Quinoa Cakes Cooked Spud
Cooked Quinoa for Sweet Potato and Quinoa Cakes
Cooked Quinoa for Sweet Potato and Quinoa Cakes
Sweet Potato and Quinoa Cakes Ingredients
Sweet Potato and Quinoa Cakes Ingredients

 

Sweets Potato Cakes and Quinoa in Skillet
Sweet Potato Cakes and Quinoa in Skillet
Sweet Potato and Quinoa Cakes
Sweet Potato and Quinoa Cakes
Sweet Potato & Quinoa Cakes On a Citrus Kale Salad
 
Prep time
Cook time
Total time
 
This is super delicious, and is really good for you, too. Kale, sweet potato and quinoa in one dish....Sweet Potato & Quinoa Cakes On a Citrus Kale Salad...YES!
Author:
Recipe type: Healthy
Cuisine: Appetizer
Serves: 4
Ingredients
  • 2 cups of washed, kale...cut into bite-sized pieces
  • Juice of 1 lemon
  • 1 tablespoon of aged balsamic vinegar
  • For the salad: Pinch of Kosher salt and fresh black pepper
  • 1 medium sweet potato
  • ¼ cup of finely diced red onion
  • ½ teaspoon of salt
  • ½ teaspoon of fresh ground black pepper
  • 2 garlic cloves, minced
  • ½ cup of cooked quinoa
  • ½ cup of all purpose flour (use gluten free flour, if desired...such as [url href="http://www.amazon.com/gp/product/B000ED7M3Q/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000ED7M3Q&linkCode=as2&tag=hotofealo-20">Bob's Red Mill All-Purpose Gluten-Free Baking Flour, 22-Ounce Packages (Pack of 4)
  • 1 tablespoon of fresh mint, chopped
  • 2 tablespoons of fresh basil, chopped
  • 1 tablespoon olive oil
  • 2 tablespoons of finely chopped roasted red pepper
Instructions
  1. Pre-heat oven to 350 F
  2. Stab the sweet potato 3 times with a fork, rub a little olive oil all over the spud
  3. Place the sweet potato in the oven, directly on the rack, for 1 hour
  4. Remove the spud and let cool then peel off the skin
  5. Place the potato in a medium bowl. With the back of the fork, smash the spud.
  6. Add the red onion, salt, pepper, garlic, quinoa, flour and fresh herbs.
  7. Stir until completely combined
  8. Using your hands, form four equally sized patties.
  9. Heat a non-skillet over medium heat...add the olive oil
  10. Add cakes and cook for about 3 to 4 minutes per side, flipping carefully (you may need to use 2 spatulas)
  11. Remove to plate with paper towels
  12. Meanwhile, place the kale in a bowl and then add the lemon juice, balsamic vinegar and salt and pepper.
  13. Massage the kale for about 2 minutes until it becomes softened.
  14. Place the kale salad on serving dish.
  15. Place the potato cakes on top of the salad
  16. Garnish with shopped roasted red pepper
 

 

 

 

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