Gluten-Free, Dairy-Free Quinoa Salad with Roasted Sweet Potatoes, Crispy Bacon and Toasted Hazelnuts
Airplane food and I have not had the best relationship since my first flight as a baby. So these days, I know better than to hope that the transcontinental meal doesn’t turn my stomach or that I’ll find something at the airport to take with me on a 6-hour flight. Instead, I make food that I know will keep me satisfied all around!
I made this quinoa recipe earlier this year when I was whisked away on a beautiful escape to Italy. One requirement of the trip: I was to bring snacks and dinner for our airplane ride. Besides the quinoa, I made a simple herb-crusted pork tenderloin for dinner, my grain-free granola with chocolate chunks for breakfast before we land and my KIND bar knockoff Gluten-Free, Dairy-Free Chocolate-Dipped Coconut-Almond Bars for snacking. Mission accomplished. I’d say I got the deal of a lifetime…Im truly one lucky girl!
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For ingredient substitutions, please see the detailed chart at GLUTEN-FREE 101.
Let’s get cooking,
Serves: 4 to 6
1½ cups quinoa
Salt and pepper
2 sweet potatoes, cut into ½-inch pieces
¼ cup olive oil, plus more for drizzling
2 tablespoons white wine vinegar
2 cups shredded kale
4 strips bacon, cooked until crisp and coarsely chopped
½ cup hazelnuts, toasted and coarsely chopped
½ cup dried cranberries, coarsely chopped
¼ cup chopped flat-leaf parsley
1. Preheat the oven to 400°. In a large saucepan, add the quinoa and 2 cups of water, season with salt and bring to a boil. Cover and simmer until all of the water is evaporated, about 15 minutes. Fluff with a fork, then spread out onto a parchment-lined baking sheet; refrigerate until cooled completely, about 15 minutes.
2. Meanwhile, place the sweet potatoes on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle generously with salt and pepper. Roast, stirring occasionally, until softened, about 20 minutes. Let cool completely.
3. In a small bowl, combine the oil and vinegar. On the baking sheet with the quinoa or in a large bowl, toss together the quinoa, sweet potatoes, kale, bacon, hazelnuts, cranberries, parsley and vinaigrette; season with salt and pepper, if necessary. Serve at room temperature or chilled.
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- 2 weeks ago by silvananardone