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.
- 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.
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.
- 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.
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.
- 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