4.7
(6)
Your folders
Your folders
Export 13 ingredients for grocery delivery
Step 1
Preheat your oven to 425° F (220° C). Lightly coat a baking sheet with oil (I used coconut oil).
Step 2
Place the sweet potato cubed in a single layer on the prepared shaking sheet. Roast them for 15 minutes or until just tender.
Step 3
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.
Step 4
Transfer cooked quinoa to a serving bowl. Add the roasted sweet potatoes, dried cranberries, green onions, cilantro, pepitas, and salt and pepper. Set aside.
Step 5
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.
Your folders
shelikesfood.com
5.0
(2)
30 minutes
Your folders
washingtonpost.com
3.5
(26)
Your folders
washingtonpost.com
4.2
(22)
Your folders
liveeatlearn.com
5.0
(1)
30 minutes
Your folders
itsnotcomplicatedrecipes.com
5.0
(64)
45 minutes
Your folders
peasandcrayons.com
4.8
(5)
15 minutes
Your folders
ambitiouskitchen.com
5.0
(3)
20 minutes
Your folders
shelikesfood.com
5.0
(5)
35 minutes
Your folders
smittenkitchen.com
Your folders
reciperunner.com
4.6
(15)
20 minutes
Your folders
chelseasmessyapron.com
4.9
(31)
25 minutes
Your folders
avirtualvegan.com
4.8
(16)
10 minutes
Your folders
erinliveswhole.com
5.0
(18)
20 minutes
Your folders
oceanspray.com
25
Your folders
rockrecipes.com
4.6
(32)
20 minutes
Your folders
thissavoryvegan.com
5.0
(2)
5 minutes
Your folders
thissavoryvegan.com
Your folders
wellplated.com
5.0
(23)
25 minutes
Your folders
kosher.com
50 minutes