Name: Pressure Cooker Kale & Quinoa Salad with Zingy Avocado Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 cup quinoa; 1 large sweet potato, sliced into small cubes; 1 1/2 cups chicken broth; ½ teaspoon salt; 2 tablespoons olive oil; 1 bunch kale, ribs removed and chopped into very small, bite-sized pieces; 1½ teaspoons salt; 2 avocados; 1 large lime, juiced; 2 tablespoons olive oil; 1 medium jalapeño, deseeded, membranes removed and roughly chopped; 1 handful cilantro leaves; Salt, to taste; ⅓ cup crumbled feta; 1/4 cup dried cranberries

Description

Recipe adapted for pressure cooker from Cookie and Kate

Ingredients

Scale

Quinoa & Sweet Potatoes

1 cup quinoa (affiliate)
1 large sweet potato, sliced into small cubes
1 1/2 cups chicken broth (affiliate)
½ teaspoon salt

Kale

2 tablespoons olive oil (affiliate)
1 bunch kale, ribs removed and chopped into very small, bite-sized pieces
1½ teaspoons salt

Sauce

2 avocados
1 large lime, juiced
2 tablespoons olive oil (affiliate)
1 medium jalapeño, deseeded, membranes removed and roughly chopped
1 handful cilantro leaves
Salt, to taste

Additional Toppings

⅓ cup crumbled feta
1/4 cup dried cranberries

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Instructions

In the pressure cooker, combine quinoa, sweet potato, chicken broth, and salt. Cook at high pressure for 3 minutes with a quick release.
While quinoa is cooking, massage kale with olive oil and salt using your hands. Set aside.
Combine all ingredients for sauce in blender or food processor and puree until smooth.
Layer kale with sweet potatoes, quinoa, feta, dried cranberries, and top with avocado sauce.

Prep Time: 10 mins
Cook Time: 10 mins