Quinoa Salad with Roasted Sweet Potato

http://newstartclub.com/recipe/1410

Quinoa Salad with Roasted Sweet Potato

This is the perfect--read perfect--recipe for a light winter lunch. Not only is it healthy, loaded with protein, and delicious, but its orange, green, and red colors will brighten up the drabbest grey winter afternoon.

Ingredients

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Instructions

  1. Preheat oven to 425F.  Rinse and drain the quinoa, then cook according to package directions. Scrape into a large mixing bowl and set aside to cool.
  2. Place the diced sweet potato on a rimmed baking sheet and sprinkle with salt, then toss with 1 tablespoon of olive oil. Roast for 15-20 minutes until just tender and starting to brown slightly. Remove from the oven and set aside.

  3. While the sweet potato is cooking, stir together the red onion with 1 teaspoon of olive oil in a small frying pan. Cook over lowest heat for 8-10 minutes, until the onion is very soft and beginning to brown slightly. Set aside.
  4. In a large mixing bowl, whisk together the lemon juice, 3 tablespoons of olive oil, and salt, until the dressing emulsifies (thickens). Toss in the quinoa, sweet potato, onion, diced apple, and cranberries.

  5. In the same frying pan in which you cooked the onion, toast the pine nuts for 3-4 minutes over medium heat or until the nuts begin to brown. Add those to the mixing bowl and toss all of the ingredients together.

Ready in: about 1 hour 15 minutes

Makes: 6 servings

Comments ( 2 ) Leave a Comment
  1. 1 Jeannie May 15, 2013, 6:57 AM PDT

    Oh boy what a home run!!  I replaced the quinoa with rice, because my hubby doesn’t like quinoa.  Added more sweet potatoes and reduced the oil, but WOW!!  This one is over the top.  Thanks again lady :)  Jeannie

  2. 2 Amanda Aug 30, 2014, 10:31 AM PDT

    What can you use for the salad dressing instead of olive oil?

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