Roasted Sweet Potato Quinoa Salad with Zesty Lime Dressing
Yield: 4 servings
Ingredients
Salad:
2 medium-large sweet potatoes (washed, peeled & cubed into 1-inch chunks)
salt & pepper
1/2 cup dried quinoa
1 cup water
1/2 cup dried cranberries
1/2 cup fresh cilantro and/or parsley, roughly chopped
1/4 cup sliced green onion
2-3 Tbsp raw pumpkin seeds (or sunflower kernels)
Dressing:
4 Tbsp extra virgin olive oil
2 Tbsp freshly squeezed lime juice
1 Tbsp apple cider vinegar
1 Tbsp honey (maple syrup or agave, if vegan)
1/8 tsp cinnamon
1/8 tsp cumin
1/8 tsp cayenne pepper
1/8 tsp salt
Directions
For the Roasted Sweet Potatoes:
1. Preheat oven to 400°F. Spray baking sheet with nonstick cooking spray. Transfer chopped sweet potato to prepared baking sheet and spray with additional nonstick spray. Lightly season with salt and pepper.
2. Bake for 20-25 minutes, or until potatoes are tender. Allow potatoes to cool slightly before handling.
For the Quinoa:
3. While sweet potatoes are roasting, combine quinoa and water in medium-sized pot. Bring mixture to gentle boil over medium heat, then reduce heat to medium-low and gently simmer until quinoa has absorbed all of the water.
4. Remove from heat, cover the pot, and let it rest for 5-10 minutes. Uncover pot and fluff quinoa with a fork. Set aside to cool.
For the Dressing:
5. While quinoa is cooking, add oil, lime juice, vinegar, honey, spices, and salt to small bowl. Whisk until salad dressing comes together. Set aside.
For the Salad:
6. In large bowl, add slightly cooled sweet potatoes, slightly cooled quinoa, cranberries, fresh herbs, and green onion. Pour salad dressing over top of veggies and quinoa. Gently stir to combine, ensuring everything is evenly coated.
7. Just before serving, garnish with raw pumpkin seeds on top.
8. Enjoy immediately or store in refrigerator for up to 3 days.
Recipe adapted from nourished. the blog.
