Chase the winter blues away with this delicious (and healthy!) Roasted Sweet Potato and Citrus Quinoa Salad!
Course: Salad, Side Dish
Keyword: citrus, quinoa, salad, sweet potato
For the salad
1medium sweet potato
1½cupsquinoaI used red quinoa, but any color quinoa works!
3cupsvegetable or low-sodium chicken stock
1green applethinly sliced
½cupfresh pineapplecubed into ½” pieces
For the Apple Cider Vinaigrette
2Tbspapple cider vinegar
1Tbspfresh lemon juice
Preheat oven to 400°F.
Wash and scrub the sweet potato. Cut into 1” cubes.
In a medium bowl, toss the cubed sweet potato with the canola oil until evenly coated.
Spread potatoes onto a foil-lined baking sheet.
Bake potatoes at 400°F for 15-20 minutes, or until slightly golden and tender.
Meanwhile, in a medium saute or frying pan, toast the quinoa over medium heat for 8-10 minutes, stirring frequently. (The quinoa will begin to make a popping noise near the end.)
Once quinoa has been toasted, add stock and bring mixture to a boil over medium-high heat. Reduce heat to low and cover. Let simmer for 15 minutes, or until all the stock has been absorbed. Remove from heat and let sit covered for 2-3 more minutes before fluffing with a fork.
To make the Apple Cider Vinaigrette, whisk together all ingredients (apple cider vinegar, mustard, lemon juice, honey, olive oil, salt and pepper) until well combined.
In a large bowl, mix together the cooked quinoa and roasted sweet potatoes with the apples, pineapple and onion. Add the vinaigrette to the bowl and toss until well coated. (Note: I typically like to serve this salad at room temperature.)