1/2 cup toasted nuts (walnuts or pecans)
1 1/4 cups apple juice
2 cup quinoa
sea salt to taste
2 tbs. olive oil
1/4 tsp. cracked pepper
2 sweet potatoes peeled and cut into bite sizes
1/2 shallot (can use 1/4 red onion) sliced thin
1/4 cup flat leaf parsley, minced
2 cups kale, de-stemmed and cut chiffonade style
1 cup diced apple
1/2 cup pomegranate seeds
Blazing Apple Cider Vinegar Dijon Vinaigrette:
1 clove garlic, minced
1 tbs. Dijon mustard
1 tbs. wholegrain mustard
2 tbs. honey
1/4 cup Blazing Apple Cider Vinegar
1/4 cup olive oil
salt and pepper to taste
Pre-heat oven to 400 degrees F.
Toast the nuts in a sauté pan and set aside.
In a small pot, cook the quinoa with the apple juice and a pinch of salt. Bring the ingredients to a simmer, cover with lid and reduce heat to low. Cook for about 20 minutes or until all liquid is soaked up.
Toss the sweet potatoes with olive oil, salt and pepper on a baking sheet. Bake until golden brown and tender, about 20 minutes.
In a small bowl whisk together the garlic, Dijon, wholegrain mustard, honey, Blazing Apple Cider Vinegar, olive oil, salt and pepper.
Once the quinoa is cooked, mix in the parsley and shallot/red onion with a little of the vinaigrette. Then mix in the kale, roasted sweet potatoes, apples, pomegranate seeds and nuts. Drizzle with more vinaigrette and serve.