Apple Sweet Potato Quinoa (Print-Friendly Version)
Quinoa, sweet potato, apples, and pecans with a maple dressing make a colorful vegetarian side dish.
# Ingredients You'll Need:
→ Salad Base
01 -
1 cup quinoa, uncooked
02 -
2 tablespoons olive oil
03 -
1 granny smith apple, cored and diced
04 -
2 medium sweet potatoes, peeled and diced
05 -
1 cup dried cranberries
06 -
2 cups apple cider or apple juice
07 -
2 tablespoons red onion, minced
08 -
½ cup chopped pecans, roasted
→ Vinaigrette
09 -
1 tablespoon apple cider vinegar
10 -
¼ teaspoon salt
11 -
2 tablespoons maple syrup
12 -
1 teaspoon shallot, minced
13 -
1 teaspoon dijon mustard
14 -
3 tablespoons olive oil
15 -
¼ teaspoon black pepper
# How to Make It:
01 -
Heat the oven to 200°C. Spread diced sweet potatoes on a rimmed baking sheet after tossing them in 2 tablespoons of olive oil. Cook for 15 minutes, stirring them every 5 minutes until they're golden and soft.
02 -
Give the quinoa a good rinse under cold water. Put the quinoa and apple cider in a medium saucepan. Bring it to a boil, then lower the heat, cover, and let it simmer for 12 minutes. In the last 3 minutes, stir in the dried cranberries and let it cook until all the liquid is gone.
03 -
Put the quinoa mix (once it's slightly cool), roasted sweet potatoes, diced apple, and minced red onion into a big bowl. Gently mix them together.
04 -
In a small food processor, blend together the maple syrup, minced shallot, dijon mustard, apple cider vinegar, salt, and black pepper. As you blend, slowly add 3 tablespoons of olive oil until it comes together smoothly.
05 -
Drizzle the vinaigrette over the salad and mix until everything's coated. Sprinkle the roasted pecans on top right before you serve it.
# Extra Information:
01 -
For extra flavor, toast pecans in a skillet over medium heat for 2-3 minutes until they smell good.