Sweet potatoes and apples go hand in hand, and this tasty recipe showcases that perfect pairing. Adding in quinoa gives this salad an interesting texture along with protein. It’s a great fall salad recipe that would make a good lunch or side at dinner time.
Salad with Quinoa, Sweet Potatoes & Apples
2/3 cup quinoa, rinsed
1 lb. sweet potatoes (about 2 large), cut into 1/2” cubes
1 Tbsp. extra virgin olive oil
salt and pepper
2 large apples, diced
8 cups packed baby greens
1/4 cup flat leaf parsley
1/4 of a medium red onion, thinly sliced
1/4 cup apple cider vinegar
1-2 tsp. dijon mustard
1/3 cup extra virgin olive oil
pinch of salt and pepper
Preheat the oven to 400′. Put a drizzle of olive oil in a pot and add the quinoa to toast over moderate heat for two minutes. Add 1 1/3 cups water and bring it to a boil. Turn it down to a simmer, cover and cook for about 15-18 minutes until the liquid is absorbed. Fluff the quinoa and set aside to cool. On a rimmed baking sheet, toss the sweet potatoes with the olive oil and hearty pinches of salt and pepper. Bake in the upper third of the oven for about 25 minutes until golden. Let them cool. In a large bowl, whisk together the cider vinegar, mustard, olive oil and pinch of salt and pepper. Add the cooled quinoa, potatoes, apple, greens, parsley and onion and toss everything to coat. Serve immediately.
Courtesy of sproutedkitchen.com