Roasted Sweet Potato Quinoa Salad

A deliciously candy and zesty Roasted sweet Potato Quinoa Salad recipe all dressed up in a zesty lime French dressing. Fluffy white quinoa wearing a zesty lime dressing with roasted sweet potato, cranberries, and kale made into a pretty outstanding and easy-to-make salad.

Ingredients

• 1/2 cup dried quinoa
• 1 cup water or stock
• 1 medium-large sweet potato, washed, peeled and cut into 1 cm chunks (about 3 cups sweet potato)
• 1 tablespoon olive oil
• Salt and Pepper
• 1 cup finely chopped kale (optional but recommended)
• 1/2 cup dried cranberries
• 1/2 cup fresh herbs, roughly chopped (I like an equal combination of cilantro and parsley)
• 1/4 cup finely chopped onion (I like red or green onion)
• 2-3 tablespoons raw pumpkin seeds

For the Dressing:

• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon apple cider vinegar (or use more lime juice)
• 4 tablespoons extra virgin olive oil
• 1 tablespoon honey (or try maple syrup or agave, if vegan)
• 1/8 teaspoon (each) ground cinnamon, ground cumin, ground cayenne pepper
• 1/8 teaspoon sea salt, or to taste

Commands

For the Roasted candy Potatoes:

1. Preheat oven to 400F and line a baking sheet with parchment or a baking mat for clean clean up.
2. transfer the chopped sweet potato to the baking sheet and drizzle with 1 tablespoon of oil. gently toss the sweet potatoes with your hand to coat. lightly season with a sprinkle of salt and pepper. cowl the sweet potatoes loosely with a bit of foil and bake for 20 mins, or when the potatoes are gentle.
3. cast off from the foil covering and permit potatoes cool slightly earlier than managing.

For the Quinoa:

1. at the same time as the candy potatoes are roasting, add dried quinoa and cooking liquid (water or stock) to a pot over high heat. carry to a boil, then reduce warmth to low and cowl pot with a tight-becoming lid.
2. allow the quinoa cook for 10-12 mins or until fluffy and no water remains (or comply with package deal guidelines).
3. cast off from warmth and permit cool barely in pot before handling.

For the Dressing:

1. at the same time as the quinoa is cooking, upload oil, lime juice, vinegar, honey (or sweetener of desire), spices and salt to a bowl or mason jar. Whisk or shake until the salad dressing comes collectively. adjust sweetness, salt or lime to taste, if needed. Set aside.

For the Salad:

1. In a huge mixing bowl, upload the marginally cooled candy potatoes, barely cooked quinoa, chopped kale, cranberries, onions and clean herbs.
2. Pour the dressing over pinnacle of the greens and quinoa. gentle stir to combine, making sure the entirety is evenly covered. Season with extra salt and pepper, if needed.
3. Garnish with uncooked pumpkin seeds on pinnacle.
4. Serve right away or save in the fridge for up to three days.