Quinoa Salad with Sweet Potatoes and Apples

By LisaMK

This dish goes well with fish. It is a wonderful fall/late summer dish or as a Christmas eve salad. Very refreshing. This is from Food and Wine November 2012. I modified it slightly. Can be made ahead and refrigerated for up to days.

Ingredients

• 1/2 cup evoo
• 1 1/2 cups quinoa
• Salt
• 1 1/2 lbs sweet potatoes, peeled and cut into 3/4 inch dice
• ground pepper
• 1/4 cup apple cider vinegar
• 2 large honey crisp apples, cut into 1/2 inch dice
• 1/2 cup chopped flat-leaf parsley
• 1/2 medium red onion, thinly sliced
• 8 packed cups of baby greens, spring mix

Preparation

Step 1

1. Preheat the oven to 400 degrees. In a large saucepan, heat 1 tbs of evoo. Add the quinoa and toast over moderate heat, stirring, for 2 minutes. Add 3 cups of water, season with salt and bring to a boil. Cover and simmer quinoa for 16 minutes. Remove from heat and let stand for 10 minutes. Fluff the quinoa in a bowl place in a refrigerator for about 15 minutes.
2. Meanwhile, on a baking sheet, toss the sweet potatoes with 1 tbs of evoo and season with salt and pepper. Roast for about 25 minutes, stirring once, until golden and softened. Let cool.
3. In a large bowl, whisk the remaining 6 tbs of evoo with the vinegar; season with salt and pepper. Add the quinoa, sweet potatoes, apples, parsley, onion and greens and toss well. Serve right away.