Quinoa Salad with Sweet Potatoes and Apples
This delicious, super-healthy salad is a great meal-in-one; it makes an ideal vegetarian option at the Thanksgiving table.
Yield: 10 to 12
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Total: 1 Hour, 30 Minutes
- 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
- 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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