Autumn Quinoa Salad

By EdieK

Perfect as a side or by itself, this hearty autumn quinoa salad is tossed with caramelized apples, sweet potatoes and dried cranberries.

Ingredients

• 3 Cup quinoa, cooked
• Sautéed Sweet Potato
• 2 Tablespoon olive oil
• 1 Tablespoon unsalted butter
• 4 sprigs of fresh thyme
• 1 sweet potato, peeled and diced into cubes
• 1/4 Tablespoon ground cinnamon
• Caramelized Apples
• 2 Tablespoon unsalted butter
• 1 Tablespoon brown sugar
• 1 large apple, cored and thinly sliced
• 6 sage leaves
• 1/4 Cup rum
• salt to taste
• Sautéed Swiss Chard
• 2 Tablespoon olive oil
• 1 garlic clove, minced
• 4 leaves Swiss chard, julienned (stems removed)
• Garnish
• 1/4 Cup toasted walnuts
• 1/4 Cup dried cranberries
• 1/4 Cup toasted spicy pumpkin seeds
• 6 sage leaves
• Lemon Vinaigrette
• Ingredients
• 4 Tablespoons extra virgin olive oil
• half lemon juice
• 1 Teaspoon shallot, finely chopped
• 1/2 Teaspoon Dijon mustard
• salt and pepper to taste

Details

Servings 6

Preparation

Step 1

1.Cook quinoa as directed on package. Season with salt and pepper and set aside.
2.Sauté sweet potatoes on medium heat in olive oil. Add cinnamon and thyme and cook sweet potatoes until lightly brown and cooked through, about eight minutes. Season with salt and pepper and set aside.
3.In another pan, melt butter and sugar until lightly caramelized. Add apple slices and sage. Cook out for five minutes or until soft. Deglaze with rum. Season with salt and pepper and set aside.
4.In another pan, heat olive oil on medium high and sweat out garlic for 1 minute. Add Swiss chard until leaves are soft, about three minutes. Season with salt and pepper and set aside.
5.Combine above elements in a large bowl with toasted walnuts and dried cranberries. Toss with vinaigrette.
6.Fry remaining sage leaves in grape seed oil on medium high until crisp, about three minutes.
7.Plate salad and garnish with toasted spiced pumpkin seeds and fried sage leaves.