Sweet and Crunchy Quinoa Salad

By michaelmeiner

Ingredients

• 1 cup quinoa
• 1 medium sweet potato -- peeled and cut into 1/2" cubes
• 3 1/2 Tablespoons olive oil -- divided
• 1/3 cup pine nuts
• 4 teaspoons apple cider vinegar
• 2 teaspoons honey
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1/3 cup dried cranberries
• 4 scallion -- sliced

Details

Servings 1

Preparation

Step 1

Preheat oven to 400. Place quinoa in small saucepan and add 2 cups water. Bring to boil and simmer 15 minutes. Turn off heat and let quinoa sit for one hour, preferably three hours.

Place sweet potatoes cubes in roasting pan and toss with 1/2 T. olive oil. Bake for 25 minutes or until you can pierce the cubes with a fork.

Toast pine nuts.

In a small bowl, combine remaining 3T. of olive oil, vinegar, honey, salt, pepper, cumin and cinnamon. Whisk. Combine quinoa with half the vinaigrette and mix with the whisk. Add more to taste. Add sweet potatoes, pine nuts, cranberries and scallion.