This recipe is for a great tasting alternative way to create a quinoa salad. If you’re new to quinoa (pronounced KEEN-wah), this is a great first-time recipe. Quinoa is one of those perfect whole grains to have on hand. It’s nutritious, high in protein and it’s faster to prepare than brown rice.
Ingredients
1 cup quinoa, rinsed
1 medium sweet potato, peeled and cut into 1/2-inch cubes, all around the same size
3 1/2 tablespoons extra virgin olive oil, divided
1/3 cup pine nuts
4 teaspoons apple cider vinegar
2 teaspoons honey
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon cinnamon
1/3 cup dried cranberries
4 scallions, sliced
Preparation
Preheat oven to 400ºF.
Place the quinoa into a small saucepan and add 2 cups of water. Bring to a boil and then simmer for 15 minutes, or until the water is evaporated. Turn off the heat and let quinoa sit covered for at least one hour or, preferably, for three hours.
Place the sweet potato cubes into a roasting pan and toss with 1/2 tablespoon of the olive oil. Bake for 25 minutes, or until you can just pierce the cubes with a fork. Set aside.
Place the pine nuts into a small pan over medium heat, stirring often, until lightly toasted. Set aside.
Place the remaining three tablespoons of olive oil into a small bowl with the vinegar, honey salt, pepper, cumin and cinnamon. Whisk well.
When the quinoa is dry, use a whisk to break apart the seeds and place into a large bowl. Add half the vinaigrette and mix with the whisk. Add more to taste, depending on how wet you like your quinoa (I add it all). Add the sweet potatoes, pine nuts, cranberries and scallions and mix gently. Serve at room temperature.