Hearty Quinoa Salad with Sweet Potatoes and Apples

Hearty Quinoa Salad with Sweet Potatoes and Apples

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Hearty Quinoa Salad with Sweet Potatoes and Apples

This delicious, super-healthy quinoa salad is a great meal-in-one; it makes an ideal vegetarian option at the Thanksgiving table.

Yields: 8 servings

Ingredients

  • 1/2 cup extra-virgin olive oil
  • 1 1/2 cups quinoa
  • Salt
  • 1 1/2 pounds sweet potatoes, peeled and cut into 3/4-inch dice
  • Freshly ground pepper
  • 1/4 cup apple cider vinegar
  • 1 tsp. Dijon mustard
  • 2 tsp. honey
  • 2 large Granny Smith apples, cut into 1/2-inch dice
  • 1/2 cup chopped flat-leaf parsley
  • 1/2 medium red onion, thinly sliced
  • 8 packed cups baby greens, such as arugula or kale (about 6 ounces)
Directions: 
  1. Preheat the oven to 400°. In a large saucepan, heat 1 tablespoon 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 the heat, fluff and let stand for 10 minutes.
  2. Meanwhile, on a baking sheet, toss the sweet potatoes with 1 tablespoon of the olive oil and season with salt and pepper. Roast for about 25 minutes, stirring once, until golden and softened. Let cool.
  3. In a large bowl, whisk the remaining 6 tablespoons of olive oil with the vinegar, mustard and honey; season with salt and pepper.
  4. Add the quinoa, sweet potatoes, apples, parsley, onion and greens and toss well.
  5. Serve immediately or keep sweet potatoes and quinoa separated until ready to serve

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