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Quinoa Sweet Potato and Apple Salad
Serves 10 - 12
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Ingredients:
| 2 tablespoons olive oil, divided |
| 1 1/2 cups quinoa, rinsed well and drained |
| 1 1/2 lb. sweet potatoes, peeled and cut into 3/4-inch dice |
| 8 cups baby greens, such as arugula or kale |
| 1/2 cup bottled vinaigrette salad dressing of your choice |
| 2 large tart apples, cut into 1/2-inch dice |
| 1/2 cup red onion, diced, rinsed well and drained |
| Sea salt |
| Freshly ground black pepper |
Directions:
- Preheat the oven to 400 degrees F. 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 and let stand for 10 minutes. Fluff the quinoa, spread it out on a baking sheet and refrigerate until it is chilled, about 20 minutes.
- 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.
- In a large bowl, add the quinoa, sweet potatoes, apples, onion and greens and toss well with the vinaigrette. Season with salt and pepper; serve immediately.
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