Sweet Potato and Apple Quinoa Salad
Sweet Potato and Apple Quinoa Salad is a gluten free, dairy free, lacto ovo vegetarian, and vegan side dish. This recipe makes 8 servings with 348 calories, 5g of protein, and 15g of fat each. For $1.22 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. If you have red onion, pecans, olive oil, and a few other ingredients on hand, you can make it. 31 person found this recipe to be yummy and satisfying. It is brought to you by Real Housemoms. From preparation to the plate, this recipe takes roughly 30 minutes. All things considered, we decided this recipe deserves a spoonacular score of 85%. This score is great. Similar recipes include Quinoa Stuffing with Apple, Sweet Potato & Hazelnuts, Sweet Potato Quinoa Salad, and Sweet Potato And Quinoa Salad.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
2 cups apple cider (or juice)
1 tablespoon apple cider vinegar
1 teaspoon dijon mustard
1 cup dried cranberries
1 granny smith apple, cored and diced into cubes about 1/2"
2 tablespoons maple syrup
2 tablespoons olive oil
3 tablespoon olive oil
1/2 cup chopped roasted pecans
1 cup quinoa
2 tablespoons minced red onion
salt and pepper
1 teaspoon minced shallot
2 medium sweet potatoes, peeled and diced into cubes about 1/4"
Equipment:
food processor
baking sheet
sauce pan
bowl
oven
Cooking instruction summary:
Preheat oven to 400 degrees.Toss the sweet potatoes with the 2 tablespoons of olive oil and spread out onto a rimmed cookie sheet. Roast for about 15 minutes, stirring about every 5 minutes until lightly brown and soft.Meanwhile prepare quinoa (rinse well) then place cider and quinoa into a medium saucepan; bring to boil; turn to simmer then cook about 15 minutes until done (toss in your cranberries near the end of the cooking time)In a medium bowl add the slightly cooled quinoa, cranberries, sweet potatoes, apples, red onion and toss well.In a small food processor combine the maple syrup, shallot, dijon mustard, vinegar and a bit of salt and pepper to taste. Slowly add in the olive oil and mix well.Pour vinaigrette over salad and toss.Top with the roasted pecans
Step by step:
1. Preheat oven to 400 degrees.Toss the sweet potatoes with the 2 tablespoons of olive oil and spread out onto a rimmed cookie sheet. Roast for about 15 minutes, stirring about every 5 minutes until lightly brown and soft.Meanwhile prepare quinoa (rinse well) then place cider and quinoa into a medium saucepan; bring to boil; turn to simmer then cook about 15 minutes until done (toss in your cranberries near the end of the cooking time)In a medium bowl add the slightly cooled quinoa, cranberries, sweet potatoes, apples, red onion and toss well.In a small food processor combine the maple syrup, shallot, dijon mustard, vinegar and a bit of salt and pepper to taste. Slowly add in the olive oil and mix well.
2. Pour vinaigrette over salad and toss.Top with the roasted pecans
Nutrition Information:
covered percent of daily need
