This delicious, super-healthy salad is a great meal-in-one; it makes an ideal vegetarian option at the Thanksgiving table.
1/2 cup extra-virgin olive oil
1 1/2 cups quinoa
1 1/2 pounds sweet potatoes, peeled and cut into 3/4-inch dice
Freshly ground pepper
1/4 cup apple cider vinegar
2 (large) Granny Smith apples, cut into 1/2-inch dice
1/2 cup flat-leaf parsley, chopped
1/2 (medium) red onion, thinly sliced
8 cups (packed; about 6 ounces) baby greens, such as arugula or kale
How to Make It
Preheat the oven to 400°. In a large saucepan, heat 1 tablespoon of the olive oil. Add the quinoa and toast over moderate heat, stirring, for 2 minutes. Add 3 cups of water, season with salt and bring to a boil. Cover and simmer the quinoa for 16 minutes. Remove from the heat and let stand for 10 minutes. Fluff the quinoa, spread it out on a baking sheet and refrigerate until it is chilled, about 20 minutes.
Meanwhile, on a baking sheet, toss the sweet potatoes with 1 tablespoon of the olive oil and season with salt and pepper. Roast for about 25 minutes, stirring once, until golden and softened. Let cool.
In a large bowl, whisk the remaining 6 tablespoons of olive oil with the vinegar; season with salt and pepper. Add the quinoa, sweet potatoes, apples, parsley, onion and greens and toss well. Serve right away.
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Very nice salad; made it as a main dish salad. Added mushrooms and roasted them with the onions and sweet potatoes. Quinoa just doesn't have any flavor, in my opinion but it's got lots of protein and fiber so this is a good way to eat it - with lots of foods with flavor!