Get 15% off - Dogpound Hydration Supplements with discount code SMASHCITY.
Better than Liquid IV or Pedialyte.

Want to see how much your house or rental would make on AirBnb? Check out this free tool I made. Just enter an address- BNB Calc

roasted sweet potato quinoa salad

4.9

(31)

www.chelseasmessyapron.com
Your Recipes

Prep Time: 25 minutes

Cook Time: 25 minutes

Total: 50 minutes

Servings: 4

Ingredients

Remove All · Remove Spices · Remove Staples

Export 14 ingredients for grocery delivery

Compare the highest earning crypto earning games on ForThePlayers.gg.
Made by the creator of Recipe Cart.

Instructions

Helping creators monetize
Show ad-free recipes at the top of any site

Step 1

Preheat the oven to 425 degrees F. Peel and coarsely (but evenly) chop your sweet potatoes. Place on a large sheet pan. Drizzle with olive oil and salt + pepper (to taste). Toss everything to coat and place in the preheated oven. Let roast for 15 minutes and then flip the potatoes and roast for an additional 10-20 minutes or until desired tenderness.

Step 2

Meanwhile, prepare the quinoa. Rinse the quinoa in a fine mesh sieve to remove the bitter coating. In a small saucepan, combine quinoa with water (or broth/stock). Bring to a boil, reduce heat to low, and cover the pan with a lid.

Step 3

Turn heat all the way to the lowest setting and cook covered for 15 minutes or until the water has completely absorbed in the quinoa.

Step 4

Turn off the heat and let stand covered for 5 minutes. After 5 minutes, remove the lid and fluff the quinoa gently with a fork. Set aside.

Step 5

Toss the cooked quinoa and sweet potato in a large bowl. Allow to cool.

Step 6

Meanwhile, prep the dressing. Whisk the red wine vinegar, Dijon mustard, dried oregano, dried basil, garlic, 1/2 teaspoon salt (or to taste), and 1/4 teaspoon pepper (or to taste) together in a small bowl. Slowly add in the olive oil into the vinegar mixture while whisking briskly. Whisk in the lemon juice. Pour into a jar and store in the fridge while you finish the salad.

Step 7

Remove the stems and coarsely chop the spinach. Add to the salad along with the chopped avocado and cranberries. Toss everything together. If desired, ribbon some basil and top the salad with the fresh basil.

Step 8

Toss the salad with desired amount of dressing (you might have some leftover depending on how dressed you liked your salads!) Enjoy immediately.

Step 9

Do not dress anything you don't intend to eat that day. This salad is best eaten immediately after being dressed, so if you want leftovers, only toss what you will eat with the dressing.

Top Similar Recipes from Across the Web