QUINOA SALAD WITH ZESTY LIME DRESSING RECIPE

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Ingredients

1 medium-large sweet potato, washed, peeled and cut into 1 cm chunks (about 3 cups sweet potato)
1 tablespoon olive oil
Salt and Pepper
1/2 cup dried quinoa
1 cup water or stock
1 cup finely chopped kale (optional but recommended)
1/2 cup dried cranberries
1/2 cup fresh herbs, roughly chopped (I like an equal combination of cilantro and parsley)
1/4 cup finely chopped onion (I like red or green onion)
2-3 tablespoons raw pumpkin seeds
For the Dressing:
4 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lime juice
1 tablespoon apple cider vinegar (or use more lime juice)
1 tablespoon honey (or try maple syrup or agave, if vegan)
1/8 teaspoon (each) ground cinnamon, ground cumin, ground cayenne pepper
1/8 teaspoon sea salt, or to taste

Instructions

For the Roasted Sweet Potatoes:

  • Preheat oven to 400F and line a baking sheet with parchment or a baking mat for easy clean up.
  • Transfer the chopped sweet potato to the baking sheet and drizzle with 1 tablespoon of oil. Gently toss the sweet potatoes with your hand to coat. Lightly season with a sprinkle of salt and pepper. Cover the sweet potatoes loosely with a piece of foil and bake for 20 minutes, or when the potatoes are tender.
  • Remove from the foil covering and let potatoes cool slightly before handling.

For the Quinoa:

  • While the sweet potatoes are roasting, add dried quinoa and cooking liquid (water or stock) to a pot over high heat. Bring to a boil, then reduce heat to low and cover pot with a tight-fitting lid.
  • Let the quinoa cook for 10-12 minutes or until fluffy and no water remains (or follow package directions).
  • Remove from heat and let cool slightly in pot before handling.

For the Dressing:

  • While the quinoa is cooking, add oil, lime juice, vinegar, honey (or sweetener of choice), spices and salt to a bowl or mason jar. Whisk or shake until the salad dressing comes together. Adjust sweetness, salt or lime to taste, if needed. Set aside.

For the Salad:

  • In a large mixing bowl, add the slightly cooled sweet potatoes, slightly cooked quinoa, chopped kale, cranberries, onions and fresh herbs.
  • Pour the dressing over top of the veggies and quinoa. Gentle stir to combine, ensuring everything is evenly coated. Season with additional salt and pepper, if needed.
  • Garnish with raw pumpkin seeds on top.
  • Serve immediately or store in the fridge for up to 3 days.