Kale Sweet Potato Rice & Quinoa Salad

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Embarking on a flavorful journey into the new year, shaking off the monotony of our usual culinary routines and infusing excitement with the delightful Winter Salad featuring Minute Instant Rice & Quinoa! ?? It’s easy to get bored of the same recipes and my whole family loves it when I find a new recipe that is good enough to be added to the rotation. This refreshing change is not just a feast for the palate but a celebration of culinary exploration.

In just 15 minutes, I effortlessly whip up this quick and tasty Winter Salad—a tasty dish that the whole family loves.  The ease and speed of preparation make it the perfect solution for those busy weeknights filled with sports, kids’ activities, and homework juggling. It’s a testament to the fact that embracing new, exciting recipes doesn’t have to be time-consuming or cumbersome!

Not only is this Winter Salad a culinary delight, but it also serves as a fantastic gluten-free option, ideal for work-from-home lunches or meals with friends who are gluten intolerant. Minute Instant Rice & Quinoa features brown rice, red rice, wild rice, and quinoa, it’s a delicious, versatile option that’s ready in just 10 minutes. Enjoy the benefits of whole grains effortlessly. I also love that it’s Non-GMO Project Verified, contains no preservatives, and is free of gluten, MSG, and cholesterol.

Are you looking for some new meals to try in the new year that taste great and are easy to prepare?! Give this recipe a try! https://minuterice.com/products/

Here’s to a new year filled with flavorful discoveries, culinary adventures, and the simple pleasure of enjoying a quick, delightful dish that brings the family together.

Kale Sweet Potato Rice & Quinoa Salad

Ingredients

?1 bag of Minute Instant Rice & Quinoa 

?1 Sweet Potato, Peeled and Diced

? 7 Pieces Kale 

? 2 cloves garlic, diced

? ¼ Cup Pepitas

? ¼ Cup Walnuts 

? 1 Tbsp Maple Syrup

? 1 Tbsp Butter 

? ¼ Cup Olive Oil

1. Cook 1 bag of Minute Instant Rice & Quinoa – Add to hot water, bring to a boil, then simmer for 10 minutes and fluff with a fork.
2. Cook Kale: Add a drizzle of olive oil to a large skillet. Cook over medium heat. Once the oil is warm, add the garlic and cook for 30 seconds. Add the kale and cook for about 3 minutes more. Then chop in pieces. Transfer the kale to a dish. Set aside. 
3. Cook Sweet potato: Add the butter and drizzle of olive oil to the skillet over medium-high heat. Once the butter starts to sizzle, add the sweet potato. Cook for 5 minutes, stirring frequently. Add maple syrup and cook for about 5 minutes more, or until just fork tender, stirring frequently. Transfer cooked sweet potato to plate.
4. Assemble Ingredients: Add cooked Minute Instant Rice & Quinoa to the plate, then add Kale, Sweet Potato, Pepitas and Walnuts and mix. Add salt and pepper to taste. Serve and enjoy!

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https://minuterice.com/products/