Warm Sweet Potato Quinoa Salad (Print Version)
# Ingredients:
→ Salad
01 -
2 medium sweet potatoes, peeled and cubed
02 -
1 tablespoon olive oil
03 -
Salt and pepper to taste
04 -
1 cup quinoa, rinsed
05 -
2 cups water or vegetable broth
06 -
1/3 cup dried cranberries or chopped dates
07 -
1/4 cup chopped pecans or walnuts, toasted
08 -
1/4 cup chopped fresh parsley
→ Maple Dijon Vinaigrette
09 -
2 tablespoons olive oil
10 -
1 tablespoon apple cider vinegar
11 -
1 tablespoon Dijon mustard
12 -
1 tablespoon maple syrup
13 -
Salt and pepper to taste
# Instructions:
01 -
Preheat oven to 425°F (220°C). Toss sweet potato cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until tender and golden.
02 -
Bring quinoa and water (or broth) to a boil in a saucepan. Reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and fluff with a fork.
03 -
In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper until emulsified.
04 -
In a large bowl, combine cooked quinoa, roasted sweet potatoes, cranberries, toasted nuts, and parsley. Drizzle with the maple Dijon vinaigrette and toss gently to coat. Serve warm or at room temperature.