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Sweet Potato Quinoa Salad

November 24, 2015

This one is from one of my recently visited blog pages Ambitious Kitchen.  It is very good and quite easy.  I was surprised how quick the potatoes roasted up.  Whenever I roast butternut squash it seems to take forever and I thought they would have similar cooking times.  The original recipe had directions for making candied walnuts, but I think the dish is sweet enough with the cherries so I just added plain nuts and would even reduce the amount of cherries next time to what I have below.  The original recipe was for 1 cup dried cherries and I used crasins which are quite shriveled so that could have been the difference.

Difficulty: Easy
Prep Time: 20 min
Cook Time: 30 min
Total Time: 35 min
Yield: 3-4 servings
Taste: Great

Quinoa Potatoes

Almost another forgotten photo until the last few bites.

INGREDIENTS

SALAD:

1/2 cup uncooked quinoa
2 medium sweet potatoes, cut into 1 inch cubes
1/2 tbs olive oil
1/4 tsp garlic powder
1/2 tsp oregano
1/8 tsp cumin
1/8 tsp cayenne pepper
1/8 tsp salt
1/2 cup pitted and diced sweet dark red cherries
1/4 cup goat cheese crumbles

DRESSING:

1 1/2 tsp olive oil
1 small lemon, juiced
1/8 tsp cumin
1 garlic clove, minced
1 tsp honey
2 tbs finely diced fresh basil leaves

CANDIED WALNUTS (Optional. I just use straight walnuts):

1/4 cup walnut halves & pieces
1 tbs coconut sugar (brown sugar also works)
1 1/2 tsp coconut oil

PROCEDURE:
1)  Preheat oven to 400 degrees F. Line a baking sheet with foil and set aside.
2)  While oven is preheating you can start cooking the quinoa. Add 1 cup of water and 1/2 cup quinoa to a medium saucepan; place over high heat and bring to a boil. Once water and quinoa are boiling, reduce heat to low, cover and cook for 15 minutes. After 15 minutes, remove from heat and fluff quinoa with a fork. Pour into a large bowl.
3)  While quinoa is cooking roast the sweet potatoes: In a medium bowl, toss sweet potatoes, olive oil, garlic, oregano, cumin, cayenne pepper and salt together. Pour onto prepared foil-lined sheet and place in preheated oven for 15 minutes or until sweet potatoes are roasted and almost fork tender. Once done, you can allow them to cool on the baking sheet for 5 minutes before transferring them to the bowl with the quinoa.
4)  While sweet potatoes and quinoa are cooking, prepare optional candied nuts: Heat a small saucepan over medium-high heat and add walnuts, coconut sugar and coconut oil to a small saucepan; stir constantly until the sugar begins to melt, caramelize and turn golden. This should take 3-5 minutes. Transfer nuts to a piece of parchment paper and allow to cool completely.
5) Prepare dressing by whisking olive oil, lemon juice, cumin, garlic, honey and basil together in a small bowl. Add dressing to the quinoa and sweet potato mixture; stir well to combine. Fold in cherries, goat cheese and walnuts. Garnish with extra goat cheese and basil, if desired.
image

Roasted Sweet Potatoes

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  1. Butternut Squash Quinoa Salad | Elements of Wood

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