Quinoa Salad with Maple Roasted Sweet Potato & Walnuts
Ingredients
1 cup of red quinoa
2 medium sweet potatoes, peeled and diced
2 purple carrot, peeled and diced (optional)
1 tablespoon extra virgin olive oil
1 tablespoons maple syrup
1/2 cup of dried cranberries
1 cup of walnuts, toasted and coarsely chopped
1 tablespoon flat leaf parsley, finely chopped
1/4 cup of fresh rosemary, finely chopped
1 tablespoon finely grated lemon zest
3 tablespoons lemon juice
salt + pepper to taste
Directions
In a medium saucepan, add 1 1/2 cups water, quinoa, season with salt and bring to a boil. Reduce heat, cover and simmer about 15 minutes, until all the water is absorbed. Remove from heat and let cool.
Preheat oven to 200 degrees.
Combine the maple syrup, rosemary and olive oil in a bowl and whisk the ingredients to combine. Place the sweet potatoes and carrots in a large roasting pan and drizzle the maple syrup mixture over it. Toss together with your hands so that the vegetables get evenly coated. Season with salt and pepper. Roast for 20-25 minutes, until soft. Stirring ocassionaly.
Toast walnuts until golden brown (around 5 mins) just before vegetables are cooked.
When the quinoa and roasted vegetables have cooled toss them together in a large bowl with the walnuts, cranberries, parsley, lemon juice + rind. Season the salad if needed.
Enjoy!
Serves 4
The first time I expieremented with this dish, I cooked with pumpkin and it was delicious. However the second time I didn't have any pumpkin so I used sweet potato and carrot as a substitute. I personally like the sweetness of the pumpkin better for this dish but it's totally up to you. Adjust according to your taste buds :)
x o x
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