Roasted Sweet Potato Quinoa Salad with Zesty Lime Dressing

• Gluten free

• Produce

  • 1/2 cup Cranberries, dried
  • 1/2 cup Herbs, fresh
  • 1 Lime, Juice of
  • 1/4 cup Onion
  • 1 Sweet potato

• Canned Goods

  • 1 cup Water or stock

• Condiments

  • 1 tbsp Honey

• Pasta & Grains

  • 1/2 cup Quinoa, dried

• Baking & Spices

  • 1/8 tsp Cinnamon, ground
  • 1/4 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar
  • 1 tbsp Oil
  • 4 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 2 tbsp Pumpkin seeds, raw

Found on nourishedtheblog.com

Description

Ingredients

• 1 sweet potato, washed, peeled and cut into 1 cm chunks (about 2½ cups sweet potato)
• 1 tablespoon oil (I used avocado oil)
• ½ cup dried quinoa
• 1 cup water or stock
• ½ cup dried cranberries
• ½ cup fresh herbs, roughly chopped (I like cilantro and parsley)
• ¼ cup finely chopped onion (I like red or green onion)
• 2-3 tablespoons raw pumpkin seeds
• 4 tablespoons extra virgin olive oil
• Juice of 1 lime
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey (or try maple syrup or agave, if vegan)
• ⅛ teaspoon (each) ground cinnamon, ground cumin, ground cayenne pepper
• ¼ teaspoon sea salt, or to taste

Directions

• Preheat oven to 400F and line a baking sheet with parchment or a baking mat for easy clean up.
• 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.
• Cover the sweet potatoes loosely with a piece of foil and bake for 20 minutes.
• Remove from the foil covering and let potatoes cool slightly before handling.
• Add dried quinoa and cooking liquid of choice to a pot over high heat. Bring to a boil, then reduce heat to low and cover pot with a tight-fitting lid.
• Let the quinoa cook for 10-12 minutes or until fluffy and no water remains.
• Remove from heat and let cool slightly in pot before handling.
• Add oil, lime juice, vinegar, honey (or sweetener of choice), spices and salt to a bowl or mason jar. Whisk or shake until the salad dressing comes together. Adjust sweetness, salt or lime to taste, if needed. Set aside.
• In a large mixing bowl, add the slightly cooled sweet potatoes, slightly cooked quinoa, cranberries, onions and fresh herbs.
• Pour the dressing over top of the veggies and quinoa. Gentle stir to combine, ensuring everything is evenly coated. Season with additional salt and pepper, if needed.
• Garnish with raw pumpkin seeds on top.
• Serve immediately or store in the fridge for up to 3 days.