Ingredients
2 medium sweet potatoes, peeled and diced
1 tablespoon olive oil
Salt and black pepper, to taste
1 cup quinoa, rinsed
2 cups water or vegetable broth
1/4 cup dried cranberries
1/4 cup chopped pecans or walnuts
2 tablespoons chopped red onion
2 tablespoons chopped fresh parsley or cilantro
For the dressing:
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon maple syrup or honey
1 teaspoon Dijon mustard
Salt and pepper, to taste
Instructions
-
Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, turning once, until tender and golden.
-
While the potatoes roast, cook quinoa in water or broth according to package instructions. Fluff and let cool.
-
In a small bowl, whisk together dressing ingredients.
-
In a large bowl, combine quinoa, roasted sweet potatoes, cranberries, nuts, red onion, and herbs.
-
Drizzle with dressing and toss to combine. Serve warm or chilled.