Quinoa Salad with Sweet Potatoes and Apples

Quinoa Salad with Sweet Potatoes and Apples
Quinoa Salad with Sweet Potatoes and Apples

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    c. olive oil

  • 1 1/2

    c. quinoa

  • salt

  • 1 1/2

    lbs. sweet potatoes, peeled and cut into 3/4 inch pieces

  • Freshly ground pepper

  • 1/4

    c. apple cider vinegar

  • 2

    large Granny Smith apples, cut into 1/2 inch pieces

  • 1/2

    c. chooped flat leaf parsley

  • 1/2

    medium red onion, thinly sliced

  • 8

    packed c. baby greens, such as arugula, kale, mixed greens (6 oz.)

Directions

Preheat oven to 400. In a large saucepan, heat 1 T. olive oil. Add the quinoa and toast over moderate heat, stirring for 2 minutes. Add 3 c. of water. Season with salt and bring to a boil. Cover and simmer the quinoa for 16 minutes. remove from the heat and let stand for 10 minutes. Fluff the quinoa, spread it out on a baking sheet and refrigerate until it is chilled, about 20 minutes. Meanwhile, on a baking sheet, toss the sweet potatoes with 1 T. olive oil and season with salt and pepper. roast for about 25 minutes, stirring once, until golden and softened. Let cool In a large bowl, whisk the remaining 6 T. of olive oil with the vinegar and season with salt and pepper. Add the quinoa, sweet potatoes, apples, parsley, onion and greens and toss well. Serve right away. The quinoa and sweet potatoes can be made ahead and refrigerated for up to two days.

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