3/4 pound Yukon Gold potatoes, cut into 1/2-inch dice
1 pound green beans, trimmed and cut into 1-inch pieces
3 large garlic cloves (peel left on)
1 cup quinoa, rinsed
1 bunch kale, stemmed and thinly sliced
Juice of 1/2 lemon
2 green onions, minced
Sliced almonds, to serve
For the dressing:
1/4 cup red wine vinegar
1/4 cup olive oil
2 tsp Dijon mustard
Salt and pepper
1. Preheat the oven and line a large baking sheet with foil. Spray lightly with oil.
2. In a large bowl, toss the potatoes, green beans, and garlic cloves with a generous drizzle of olive oil and a big pinch of kosher salt. Lay out on the baking sheet in a single layer. Roast about 30-35 minutes total, stirring every 10 minutes, until the veggies are tender.
3. Meanwhile, prepare the quinoa. Bring a large pot of water to a boil, and season with a generous pinch of salt. Add the quinoa, and simmer until tender, 12-15 minutes or so. Drain in a fine mesh strainer, and then set the strainer over the pot, cover with a lid, and let sit until ready to use (this will keep the quinoa warm and keep it from getting soggy).
4. Prepare the kale. Add the sliced kale leaves to a large bowl along with a drizzle of olive oil and a pinch of kosher salt. Massage for a few minutes, until the kale breaks down and becomes tender. Squeeze over the juice of half a lemon, and stir to combine.
5. Make the dressing. Combine the vinegar, olive oil, and Dijon in a jar with a tightly fitting lid. Season with salt and pepper. When the garlic cloves are roasted, squeeze them out of their skins and mash into a paste with a fork. Add to the jar with the oil and vinegar. Screw on the lid tightly, and shake well until the dressing is nicely combined.
5. Assemble the bowls. Start with a scoop of quinoa and drizzle on a bit of the dressing. Then pile on the roasted veggies and kale salad, and add more dressing. Finish with a sprinkle of green onions and sliced almonds.