Quinoa Salad recipes with Apples and Sweet Potatoes
Preheat the oven to 400°. In a big saucepan, warmth 1 tablespoon of the olive oil. Add the quinoa and toast over reasonable warmth, stirring, for two minutes. Add three cups of water, season with salt and produce to a boil. Cowl and simmer the quinoa for 16 minutes. Take away from the warmth and let stand for 10 minutes. Fluff the quinoa, unfold it out on a baking sheet and refrigerate till it's chilled, about 20 minutes.
In the meantime, on a baking sheet, toss the candy potatoes with 1 tablespoon of the olive oil and season with salt and pepper. Roast for about 25 minutes, stirring as soon as, till golden and softened. Let cool.
In a big bowl, whisk the remaining 6 tablespoons of olive oil with the vinegar; season with salt and pepper. Add the quinoa, candy potatoes, apples, parsley, onion and greens and toss effectively. Serve straight away.
1/2 cup extra-virgin olive oil
1 1/2 cups quinoa
1 1/2 pounds sweet potatoes, peeled and cut into 3/4-inch dice
Freshly ground pepper
1/4 cup apple cider vinegar
2 large Granny Smith apples, cut into 1/2-inch dice
1/2 cup chopped flat-leaf parsley
1/2 medium red onion, thinly sliced
8 packed cups baby greens, such as arugula or kale (about 6 ounces)