Quinoa, Kale And Roasted Yam Salad

• 2 lbs. yams, peeled and cut into l inch slices
• 2 tbsp. extra virgin olive oil
• 1/2 tsp. sea salt
• 1/4 tsp. freshly ground black pepper
• 1 cup quinoa
• 1 clove garlic, minced
• 1/2 tsp. sea salt
• finely grated zest of one lemon
• 2 tbsp. lemon juice
• 1 tbsp. pomegranate molasses
• 2 tsp. loosely packed fresh thyme leaves, roughly chopped
• 6 tbsp. extra virgin olive oil
• 1 bunch purple or green kale, washed and dried
• 1 cup pomegranate seeds
• 1/2 cup shelled, toasted pumpkin seeds

1. Heat the oven to 350 F (175 C). Toss the yams with the oil, 1/2 tsp. salt and pepper. Spread out on to a parchment lined rimmed baking sheet.
2. Bake for 30 to 40 minutes until tender golden turning the yams over halfway during the cooking. Remove from the oven. While the yams are cooking, bring 4 cups of water to a boil. Add the quinoa and boil, uncovered, for 10 minutes. Drain the quinoa and return the quinoa to the pot.
3. Cover and place over very low heat for 10 minutes. Fluff up the quinoa and leave covered.
4. To Make the Dressing:
5. Combine the garlic, salt, lemon zest, lemon juice, pomegranate molasses and thyme.
6. Slowly beat in the 6 tbsp. oil. Toss the yams and quinoa - its fine if they're still warm - together with the dressing.
7. The salad can be made up to this point a day in advance.
8. Cover and refrigerate. Bring to room temperature before continuing.
9. Move on to the kale: Strip the leaves from the central rib and cut into thin pieces. Toss with the quinoa mixture along with the pomegranate pumpkin seeds. You can add the kale a few hours ahead so the kale will soften.

yams, extra virgin olive oil, salt, freshly ground black pepper, quinoa, clove garlic, salt, lemon, lemon juice, pomegranate molasses, thyme, extra virgin olive oil, purple, pomegranate seeds, pumpkin seeds

Taken from www.epicurious.com/recipes/member/views/quinoa-kale-and-roasted-yam-salad-53114941 (may not work)