Sweet Potato and Quinoa Salad

Believe it or not, it’s suddenly the middle of August which means Labor Day is only a few weeks away! As cookouts are planned and gatherings are arranged, it’s nearly time to start thinking about what to make for clean, healthy, crowd pleasing side dish. This Sweet Potato and Quinoa Salad is fresh and summery, but incorporates some fall flavors as well, making it ideal for the last barbecue of the summer.

0415171705a.jpgPreheat the oven to 425°F. Wash, peel, and cube the sweet potato and toss it with some olive oil. You can also add salt and pepper to taste if you wish. To make cleanup easier, put a sheet of parchment paper down on a baking sheet before spreading the sweet potato on it. Make sure there is only one layer of potato cubes so that it roasts evenly. After about 15 minutes, they should be slightly golden and tender, but not mushy.

Meanwhile, put the quinoa and broth in a pot or saucepan. Bring to a boil and then reduce the heat and let the quinoa simmer for roughly 10-15 minutes or until all the water is absorbed. When it is done, it will be soft and fluffy and the germ ring of the grain will be visible.

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Since we’re waiting on the sweet potato and quinoa, now is a great time to start prepping the other ingredients. Chop the basil, cilantro, and scallions and set aside. Wash and juice the lemon as well.

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In a small bowl, add the minced garlic, apple cider vinegar, maple syrup, olive oil, and lemon juice and give in a good whisk.

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When the sweet potato and quinoa are ready, put both in a large bowl. Add the cranberries, herbs, and onions and mix in the dressing. Salt and pepper to taste. Enjoy warm or cold–it’s delicious either way!

 

Ingredients

Salad

  • 2 medium sweet potatoes, peeled and cubed
  • 1 cup tricolor quinoa, rinsed and drained
  • 1 1/2 cup reduced sodium vegetable broth
  • 1/2 cup dried cranberries
  • 1/4 cup sliced scallions
  • 2 Tbs. fresh cilantro, chopped
  • 2 Tbs. fresh basil leaves, chopped
  • Kosher salt and black pepper to taste

Dressing

  • 1/2 tsp freshly minced garlic
  • 1 1/2 tsp apple cider vinegar
  • 4 tsp pure maple syrup
  • 1 1/2 Tbs garlic infused olive oil
  • 2 tsp fresh lemon juice

Directions

  1. Preheat the oven to 425°F.
  2. Wash, peel, and cube the sweet potato and toss it with some olive oil. You can also add salt and pepper to taste if you wish.
  3. To make cleanup easier, put a sheet of parchment paper down on a baking sheet before spreading the sweet potato on it. Make sure there is only one layer of potato cubes so that it roasts evenly. After about 15 minutes, they should be slightly golden and tender, but not mushy.
  4. Meanwhile, put the quinoa and broth in a pot or saucepan.
  5. Bring to a boil and then reduce the heat and let the quinoa simmer for roughly 10-15 minutes or until all the water is absorbed. When it is done, it will be soft and fluffy and the germ ring of the grain will be visible.
  6. Chop the basil, cilantro, and scallions and set aside. Wash and juice the lemon as well.
  7. In a small bowl, add the garlic, apple cider vinegar, maple syrup, olive oil, and lemon juice and give it a good whisk.
  8. In a large bowl, combine the quinoa, sweet potato, cranberries, onions, and herbs and  mix in the dressing. Salt and pepper to taste.
  9. Serve warm or cold. Enjoy!

3 thoughts on “Sweet Potato and Quinoa Salad

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