Sweet Potato Cranberry Quinoa Salad with Maple Dressing

• Vegan
• Gluten free

• Produce

  • 1/4 cup Cilantro or basil, fresh leaves
  • 1/2 cup Cranberries, dried unsweetened
  • 1/2 tsp Garlic
  • 1/4 cup Green onion
  • 1 Sweet potato, medium
  • 1 1/2 cups Vegetable, reduced sodium

• Condiments

  • 1/4 tsp Dijon mustard
  • 2 tsp Lemon juice, fresh
  • 4 tsp Maple syrup, pure

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1 Salt & pepper

• Oils & Vinegars

  • 1 1/2 tsp Apple cider vinegar
  • 1 1/2 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/4 cup Pepitas, unsalted roasted

Found on leelalicious.com

Description

Ingredients

• 1 medium sweet potato, peeled and cut into 1-inch cubes
• 1 cup quinoa, rinsed and drained
• 1-1/2 cups reduced sodium vegetable (or chicken) stock
• ½ cup dried unsweetened cranberries
• ¼ cup finely sliced green onion
• ¼ cup chopped fresh cilantro or basil leaves
• ¼ cup unsalted roasted pepitas (pumpkin seeds)
• salt & pepper
• ½ teaspoon minced garlic (I used my garlic press)
• ¼ teaspoon Dijon mustard
• 1-1/2 teaspoons apple cider vinegar
• 4 teaspoons pure maple syrup
• 1-1/2 tablespoons extra virgin olive oil
• 2 teaspoons fresh lemon juice

Directions

• Preheat your oven to 425° F (220° C). Lightly coat a baking sheet with oil (I used coconut oil).
• Place the sweet potato cubed in a single layer on the prepared shaking sheet. Roast them for 15 minutes or until just tender.
• Meanwhile, in a saucepan, combine the quinoa and stock. Bring to a boil, then cover and simmer on low heat for 15 minutes, until the quinoa is light and fluffy and the water has been absorbed. Remove from heat and set aside, covered, to absorb any remaining liquid.
• Transfer cooked quinoa to a serving bowl. Add the roasted sweet potatoes, dried cranberries, green onions, cilantro, pepitas, and salt and pepper. Set aside.
• In a small bowl, whisk together garlic, mustard, vinegar, maple syrup, olive oil and lemon juice. Add to the quinoa salad and toss until well coated.