Quinoa and Roasted Sweet Potato Salad
A nutrient-packed meal that's both satisfying and delicious. The combination of protein-rich quinoa and caramelized sweet potatoes creates a perfect balance of flavors and textures, while a zingy dressing ties everything together.
Ingredients
- 2 cups quinoa rinsed and drained
- 2 medium sweet potatoes cubed
- 1 red onion sliced
- 2 cups baby spinach
- 1/2 cup dried cranberries
- 1/3 cup pumpkin seeds
- 2 tablespoons olive oil
- Salt and pepper to taste
- 3 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 clove garlic minced
Instructions
- Preheat your oven to 400°F (200°C).
- Toss sweet potato cubes and red onion with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, stirring halfway through, until tender and slightly caramelized.
- Meanwhile, cook quinoa according to package instructions (typically 2 cups water for every cup of quinoa). Let it cool slightly after cooking.
- Whisk together all dressing ingredients in a small bowl until well combined.
- In a large bowl, combine the cooked quinoa, roasted vegetables, spinach, cranberries, and pumpkin seeds.
- Pour the dressing over the salad and toss gently to combine. Taste and adjust seasoning if needed.