Crunchy Quinoa With Sweet Potatoes and Cranberries
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 medium sweet potato peeled and cut into 1/2 inch cubes
- 4 tablespoons extra virgin olive oil divided
- 2 teaspoons apple cider vinegar
- 1 teaspoon honey
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup pine nuts toasted
- 1/3 cup dried cranberries
- 3 scallions cut into 1/4 inch thick slices
Instructions
- Preheat oven to 400o F.
To Prepare The Quinoa
- Place quinoa in a small saucepan with the water. Bring to a boil and then reduce heat and simmer covered, for about 15 minutes, or until the water has evaporated. Turn off the heat and let the quinoa sit, covered, for at least half an hour. The quinoa may be cooked 2 days in advance and stored covered in the fridge.
To Cook The Sweet Potatoes
- Place the sweet potato cubes in a roasting pan and toss with 1 tablespoon of the oil. Roast for 25 minutes, or until the cubes can be pierced with a fork. Set aside.
To Prepare The Dressing
- In a small bowl whisk together the remaining 3 tablespoons of oil with the vinegar, honey, cumin, cinnamon, salt and pepper.
To Assemble The Dish
- Use a whisk to break apart any clumps of quinoa that may have formed as it cooled and transfer to a large bowl. Add the dressing and whisk well. Add the sweet potatoes, pine nuts, cranberries and scallions and mix gently. Serve at room temperature.
Notes
Quinoa may be cooked or salad assembled 2 days in advance.
4/7/19 Used Costco frozen Quinoa and Kale and it was delicious.