Sweet Potato, Kale & Quinoa Salad

Step 1: Sweet Potatoes ... Add the diced sweet potatoes to a sheet pan, lined with parchment paper or foil; and, drizzle with approximately 1 1/2 tablespoons of the olive oil; and, season lightly with salt and pepper. Cook in a preheated 350 degree oven, on the middle shelf; for approximately 15-20 minutes, until tender - but, NOT 'mushy.' It depends on how small you dice the potatoes.

Step 2: Quinoa ... The first thing is to rinse the quinoa, not once; but, two or three times. Now, I cook the quinoa in vegetable broth; but, you could use chicken broth, or just water. I think the vegetable broth really adds a lot of flavor. Make sure to cook the quinoa according to package directions. Usually, it is 2 parts liquid to 1 part uncooked quinoa. Once it is done; make sure to drain out any extra water; and, transfer to a serving bowl, and, cover with foil or a dish towel to stay warm.

Step 3: Vegetables ... As the quinoa and sweet potatoes cook; prepare the other vegetables. Heat the remaining oil in a large saute pan on medium heat. Then, add the leeks, celery, garlic, red pepper flakes; and, saute over medium heat until they’re soft, about 3-4 minutes - you do not want them to brown or burn. Next, add the kale, cumin, and a little salt and pepper; then, toss until everything is combined. Cover and cook another 3 minutes, until the kale is wilted. Finish with the vinegar to taste.

Step 4: Finish ... Add the warm potatoes (including any pan drippings) to the quinoa; along with the vegetables, scallions, and pecans. Toss, until everything is combined; and season with additional salt and pepper, if necessary. If you season as you go; you probably won't need to add any extra.

Step 5: Serve and ENJOY! ... As I mentioned; you can always add diced chicken or pork to the salad; or even goat cheese, which my girl friend loves. But, it is a great hearty and delicious salad as is.