
This recipe combines the crispiness of sunchokes, with the tenderness of kale, mushrooms, and quinoa. The result is a tasty salad than can be served as side dish or as entrée.
??? | quinoa | ??? | |
??? | water | ??? | |
??? | jerusalem artichokes, or small potatoes, peeled and cut into pieces | ??? | |
??? | kale, tough stems discarded | ??? | |
??? | olive oil | ??? | |
??? | shallots, finely chopped | ??? | |
??? | button (white) mushrooms, quartered | ??? | |
??? | canola oil | ??? | |
??? | salt [optional] | ??? | |
??? | ground pepper to taste [optional] | ??? |
If you cant'find sunchokes, replace them with small potatoes.
This recipe can be prepared to step 4 included one day ahead; refrigerate the components separately.
per 1 serving (310 g)
Amount % Daily Value |
Calories 310 |
Fat 12 g 18 % |
Saturated
1.4 g
7 % |
Cholesterol 0 mg |
Sodium 20 mg 1 % |
Carbohydrate 44 g 15 % |
Fibre 5 g 20 % |
Sugars 8 g |
Net Carbs 39 g |
Protein 8 g |
Vitamin A 120 % |
Vitamin C 36 % |
Calcium 7 % |
Iron 46 % |
Food Group | Exchanges |
---|---|
Starches | 1 ½ |
Vegetables | 3 ½ |
Fats | 2 |