Quinoa Salad with Sweet Potatoes and Apples

By ccavaletti

Ingredients

• 1/2 1/2 1/2 c extra-virgin olive oil
• 1/2 1/2 1/2 c extra-virgin olive oil
• 1/2 1/2 1/2 c extra-virgin olive oil
• 1-1/2 1-1/2 1-1/2 c quinoa
• 1-1/2 1-1/2 1-1/2 c quinoa
• 1-1/2 1-1/2 1-1/2 c quinoa
• Salt
• Salt
• Salt
• 1-1/2 1-1/2 3/4-inch lbs sweet potatoes, peeled and cut into 3/4-inch dice
• 1-1/2 1-1/2 3/4-inch lbs sweet potatoes, peeled and cut into 3/4-inch dice
• 1-1/2 1-1/2 3/4-inch lbs sweet potatoes, peeled and cut into 3/4-inch dice
• Freshly ground black pepper
• Freshly ground black pepper
• Freshly ground black pepper
• 1/4 1/4 1/4 c apple cider vinegar
• 1/4 1/4 1/4 c apple cider vinegar
• 1/4 1/4 1/4 c apple cider vinegar
• 2 2 1/2-inch large Granny Smith apples, cut into 1/2-inch dice
• 2 2 1/2-inch large Granny Smith apples, cut into 1/2-inch dice
• 2 2 1/2-inch large Granny Smith apples, cut into 1/2-inch dice
• 1/2 1/2 1/2 c chopped flat-leaf parsley
• 1/2 1/2 1/2 c chopped flat-leaf parsley
• 1/2 1/2 1/2 c chopped flat-leaf parsley
• 1/2 1/2 1/2 c medium red onion, thinly sliced
• 1/2 1/2 1/2 c medium red onion, thinly sliced
• 1/2 1/2 1/2 c medium red onion, thinly sliced
• 8 8 6 packed cups baby greens (about 6 oz)
• 8 8 6 packed cups baby greens (about 6 oz)
• 8 8 6 packed cups baby greens (about 6 oz)

Details

Servings 6

Preparation

Step 1

Preheat the oven to 400º.

In a large sauce pan, heat 1 Tbsp of the olive oil. 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 the quinoa for 16 minutes.

Remove from 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 Tbsp 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 Tbsp olive oil with the vinegar; season with salt and pepper.

Add the quinoa, sweet potatoes, apples, parsley, onion and greens and toss well. Serve right away.

Make ahead: The quinoa and sweet potatoes can be refrigerated for up to 2 days.

From Food and Wine Magazine, November 2012.