Quinoa, Strawberry, and Sunchoke Salad

Ingredients

• 8 small sunchokes, sliced thin
• 2 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 0.5 tsp freshly ground black pepper
• 0.5 cup quinoa
• 1 cup water
• 1 cup quartered strawberries
• 0.33 cup fresh or thawed frozen peas
• 1 bunch kale, deveined and sliced
• 4 oz sheep's milk feta cheese
• 0.25 cup toasted pumpkin seeds
• 3 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1 tbsp apple cider vinegar
• 1 tbsp grainy Dijon mustard
• 1 tsp maple syrup
• 0.5 tsp kosher salt
• 0.25 tsp freshly ground black pepper

Instructions

1. Sunchokes: Heat oven to 425°F; line a baking sheet with parchment. Toss sunchokes with olive oil, salt, and pepper. Roast 25 min, flipping halfway, until golden and crisp with curled edges. Cool.
2. Quinoa: Boil quinoa and water in a saucepan over medium heat. Reduce to a simmer, cover, and cook 12 min until liquid is absorbed. Fluff with a fork and cool completely.
3. Dressing: Whisk all dressing ingredients together.
4. Salad: Toss quinoa, roasted sunchokes, strawberries, and peas with the dressing. Add kale and toss to coat. Arrange on a platter, scatter feta and toasted pumpkin seeds on top, and serve right away.

Active Compounds

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