Now it’s time to take care of the walnuts and dried cranberries. Change ), You are commenting using your Google account. Toss the sweet potatoes, walnuts, and dried cranberries in with the quinoa, add salt and pepper to taste, and voilà! Makes: 3-4 servings, © 2020 Katie Kearsey. It would make the perfect light meal, side or even deserves a place at the illustrious Thanksgiving table! It was easy to throw together, a breeze to bring to work for lunch, and hit the spot when I was in the mood for a warm, somewhat sweet dinner. In a bowl, toss the quinoa, sweet potatoes, walnuts, and dried cranberries. ( Log Out /  A plate. Quinoa Sweet Potato Salad with Walnuts & Dried Cranberries. Prep Time: 25 minutes Cook Time: 45 minutes Makes: 3-4 servings On. It’s basically fall on a plate. This is one of my favorite quinoa dishes, hands down. Drizzle the dressing over the salad and then sprinkle the cranberries over the top. Plus, it’s an easy weeknight dinner that makes for killer lunch leftovers. It should take about 15-20 minutes. Add more to taste, depending on how wet you like your quinoa; I add it all. Place in pre heated oven and roast for about 45 minutes or until golden. Preheat the oven to 425° F. Place the sweet potato on a parchment- or foil-lined baking tray and toss with olive oil, cumin, cinnamon, cayenne (if using), and a pinch of salt. If you’re going to combine beforehand, then maybe just keep the cranberries and dressing or until just before you serve. Then, preheat your oven to 425°F. Here’s how to make it! I wanted to put those delicious, orange spud nuggets in everything. For a delicious variation on this dish we use pumpkin in place of potato, pomegranate seeds in place of cranberries and slivered almonds in place of pepitas. Let them soak in the boiling water until soft, about 10 minutes. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Perhaps Ive just answered my own q lol. Once it’s boiling, add the rinsed quinoa. Once the sweet potatoes are cooking, it’s time to get the quinoa going. This healthy Sweet Potato Quinoa Salad with cranberries, pepitas and maple dressing is filled with complete protein, antioxidants and makes a delicious vegan main or side dish – warm or … All rights reserved. ( Log Out /  I had it for lunch and dinner …..and there’s a teeny bit left for lunch tomorrow. Hope you like it as much as we do. 2 large sweet potato, peeled and cut into ½-inch cubes, 1 cup quinoa, uncooked and thoroughly rinsed, 2 cups chicken broth (or vegetable broth, if vegetarian or vegan). Roast the sweet potatoes until softened, about 30 minutes, flipping the pieces once about halfway through. Ever since he created that Sweet Potato Kale Pizza, I have been craving them like mad. (Nearly there in the below photo, but not quite!) I could easily eat that pizza every night, but to mix things up I created a Quinoa Salad with Roasted Sweet Potatoes, Kale, Dried Cranberries… By this point, everything should be just about done. Eggplant Lasagne (with killer cauliflower ‘cheese’ sauce! When i made it to take out I kept it all separate and assembled it there. My roommates wanted to stage an intervention. Change ). Sweet potato, quinoa and cranberry salad. To make the avocado lime dressing, place the remaining tbsp of olive oil, the lime juice, pinch of salt, maple syrup, aquafaba (or water) into a blender/bullet/thermal cooker together the the avocado and blend until smooth and light (speed 4, 8 secs, scrape down, speed 5, 10 secs). I am so thankful for wonderful women in my family and being able to meet with them still , This was the delicious salad we shared …. When it starts boiling again, reduce to a simmer and cook uncovered until liquid is absorbed, about 15-20 minutes. Seriously. Please speak with your allergy specialist, GP and/or a dietician for advice about personal diagnosis, diet and nutrition. Add half the vinaigrette and mix with the whisk. Needless to say, the stars aligned in this recipe and I ended up making it that fall more times than I care to admit. Change ), You are commenting using your Facebook account. Although I kind of cheated a little, using dried cranberries, this salad was so tasty!! Enjoy! Enjoy! Fall. On. Don’t forget to rinse it thoroughly before cooking! Add the sweet potatoes, pine nuts, cranberries and scallions and mix gently. Meanwhile, place the walnuts in a smaller baking tray and put in the oven for 5-7 minutes, or until golden brown. While it’s heating up, peel and chop your sweet potatoes into half inch cubes. I blame Josh for my latest obsession-sweet potatoes and kale. Peel the potato and dice it in to roughly 3-4cm cubes. While the quinoa is soaking, heat the oven to 200C. ), 1 cup quinoa (which ever colour you prefer), 2 tbsp aquafaba (liquid drained from a can of chick peas)*. A plate. Serve at room temperature. Prep Time: 25 minutes Yay! January 19, 2018 ~ desertcook. When the quinoa is dry, use a whisk to break apart the seeds and place into a large bowl. Remove the potato from the oven, add in the seeds, and toss to coat them, then return to oven for a further 10 minutes. By this point, everything should be just about done. Soak the quinoa in a pot of water for 1 hour then drain and rinse it really well. Cook Time: 45 minutes This is such a great, flavorful fall salad. Toss the sweet potatoes, walnuts, and dried cranberries in with the quinoa, add salt and pepper to taste, and voilà!

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