Roasted Sweet Potato Quinoa...Roasted Sweet Potato Quinoa Salad

Roasted Sweet Potato Quinoa Salad is a gluten free, dairy free, lacto ovo vegetarian, and vegan side dish. This recipe serves 4. One portion of this dish contains roughly 10g of protein, 43g of fat, and a total of 632 calories. For $2.08 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. 61702 people have made this recipe and would make it again. A mixture of oregano, wine vinegar, spinach, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 20 minutes. It is brought to you by Chelsea's Messy Apron. Overall, this recipe earns an excellent spoonacular score of 91%. If you like this recipe, you might also like recipes such as Quinoa Salad with Roasted Sweet Potato, Kale & Pesto Vinaigrette, Roasted Sweet Potato Quinoa Salad with Maple-Orange Dressing, and Roasted Sweet Potato and Quinoa Soup.

Ingredients

Cooking Instructions

1. 01

   Preheat the oven to 425 degrees F. Peel and coarsely (but evenly) chop your sweet potatoes.

2. 02

   Place on a large sheet pan.

3. 03

   Drizzle with olive oil and salt + pepper (to taste). Toss everything to coat and place in the preheated oven.

4. 04

   Let roast for 15 minutes and then flip the potatoes and roast for an additional 10-20 minutes or until desired tenderness.

5. 05

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

6. 06

   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.

7. 07

   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.

8. 08

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

9. 09

   Meanwhile, prep the dressing.

10. 10

    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.

11. 11

    Whisk in the lemon juice.

12. 12

    Pour into a jar and store in the fridge while you finish the salad.

13. 13

    Remove the stems and coarsely chop the spinach.

14. 14

    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.

15. 15

    Toss the salad with desired amount of dressing (you'll likely have some leftover!) Enjoy immediately.

16. 16

    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.