Low Sodium Turmeric Kale & Quinoa Detox Salad

Total time45 min

Prep time20 min

Cook time25 min

Low Sodium Turmeric Kale & Quinoa Detox Salad

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Ingredients

4 servings

For the roasted sweet potato

1 medium sweet potato (about 12 oz), peeled and cut into ¾-inch cubes
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2 tbsp extra-virgin olive oil, divided
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the quinoa

¾ cup quinoa, rinsed
1 ½ cups water
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the salad

1 bunch curly kale (about 8 oz), stems removed, leaves torn into bite-sized pieces
1 tbsp extra-virgin olive oil
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 large avocado, pitted and sliced
½ cup shredded red cabbage
½ cup shredded carrots
⅓ cup raw pumpkin seeds

For the dressing

3 tbsp extra-virgin olive oil
3 tbsp fresh lemon juice (about 1 large lemon)
1 tsp raw honey
1 tsp ground turmeric
½ tsp ground ginger
1 clove garlic, finely minced
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Spread the sweet potato cubes on a large baking sheet, drizzle with 2 tbsp olive oil, and season with 1/4 tsp salt and 1/4 tsp black pepper. Toss to coat, then spread in a single layer. Roast for 22–25 minutes, flipping once halfway through, until the edges are golden and the cubes are tender when pierced with a fork.
2
While the sweet potato roasts, combine the rinsed quinoa, 1 1/2 cups water, and 1/4 tsp salt in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to low, cover, and cook for 13–15 minutes, until the water is fully absorbed and the quinoa tails have unfurled. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.

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