Kale and Quinoa Salad and Cumin Roasted Sweet Potatoes for Meatless Monday

Quinoa is truly one of my all time favourite ‘grains’ and pretty much the only grain that I eat regularly. I know I’ve posted many quinoa recipes on my site, but I just can’t get enough of this super nutritious protein packed goodness! Quinoa is so versatile; you can make it sweet or savoury, serve it hot or cold or make an incredible vitamin packed salad, like I did today! It’s a perfect salad to go along side any dish, and is packed with antioxidants, healthy fats, vitamins, minerals and of course flavour! Best part, it takes no time to make! Enjoy!

Kale and Quinoa Salad

1 cup cooked quinoa
2 large kale leaves, sliced into ribbons
1 carrot, cut into matchsticks
1 cup cherry tomatoes, halved
1 cucumber, chopped
1 celery stalk, chopped
2 tbsp hemp seeds
2 tbsp pumpkin seeds
1/3 cup walnuts, chopped

Combine all ingredients together in a large salad bowl and serve with dressing recipe below.

3-4 tbsp olive oil
Juice of 1 lemon
2 tsp balsamic vinegar
1 tsp dried oregano
1 clove garlic, mashed
Herbamare, to season


Combine all ingredients together in a mason jar. Shake and let sit for 20 mins to infuse oil with garlic and herbs. Pour over salad.

Cumin Roasted Sweet Potatoes
This is a simple and delicious side dish and a perfect way to spice up sweet potato!

1 large sweet potato or garnet yam (1 1/4 lb.), peeled and cut into 1/2-inch cubes
1 large yellow onion, coarsely chopped (2 cups)
2 tsp ground cumin
1 tsp paprika
1 tsp chili flakes
herbamare, to season
1 lime, halved
1/3 cup chopped cilantro

Preheat oven to 425°F. Line baking sheet with parchment paper. Toss sweet potato and onion on baking sheet and sprinkle with cumin, paprika, chili flakes and herbamare. Roast 45 minutes or until desired texture is reached. Be sure to toss halfway through cooking time. Remove vegetables from oven; squeeze juice lime juice over top, and sprinkle with cilantro.

Happy Meatless Monday Everyone!

Health & Abundance,
Samantha 🙂



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