Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups water or low-sodium veggie broth
- 1 large sweet potato, peeled and diced
- 1 apple, cored and chopped
- 1/2 cup dried cranberries
- 1/3 cup toasted pecans or walnuts
- 1/4 red onion, thinly sliced
- 1/2 cup feta or goat cheese, crumbled (optional)
- A handful of fresh parsley
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp maple syrup
- Salt and black pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Rinse the quinoa under cold water.
- Toast the rinsed quinoa in a pot over medium heat for a few minutes.
- Add the water or vegetable broth and bring to a boil, then reduce heat and simmer for 15 minutes.
- Meanwhile, roast the sweet potato and apple in the preheated oven for about 25 minutes until tender.
- In a large bowl, combine cooked quinoa, roasted sweet potato, apple, cranberries, nuts, red onion, and cheese if using.
- Whisk together the dressing ingredients and pour over the salad, tossing gently to combine.
- Garnish with fresh parsley.
- Serve immediately or store without dressing and cheese until ready to enjoy.
Notes
For best flavor, rinse quinoa well before cooking and toast it slightly. Dress the salad just before serving to keep it fresh.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 5mg