Place on baking sheet. Drizzle with olive oil and toss to coat.
Season with salt, pepper, garlic powder, and onion powder. Toss to evenly distribute.
Cook for 25 minutes.
To make quinoa:
Rinse quinoa thoroughly.
Place quinoa in pot with 2 cups salted water.
Bring to boil then cover with tight fitting lid and allow to simmer for 15 minutes or until all water is absorbed. You will know it is done when a little strand appears on each grain.
Fluff with a fork.
Allow to cool.
To make salad:
Over medium heat, toast slivered almonds. This does not take long at all; watch closely so they do not burn. Set aside.
Cut up apple into medium chunks. Set aside.
Finely chop parsley. Set aside.
In a large bowl combine quinoa, sweet potatoes, cut up apples. toasted almonds, dried cranberries and chopped parsley. Toss thoroughly to combine.
To make vinaigrette:
In a small bowl whisk together apple cider vinegar and olive oil.
Add seasonings and mix together well.
Pour over salad and toss to coat.
Notes
Pro recipe tips for the Best Quinoa Salad with Dried Cranberries for Passover
Do not skip the rinsing step. If you don't rinse the quinoa before cooking, it will taste bitter.
When the quinoa is done cooking, fluff it with a fork before it cools to give it some body.
Refrigerate overnight for best results.
Nutrition
Nutrition Facts
Best Quinoa Salad With Cranberries
Amount per Serving
Calories
278
% Daily Value*
Fat
14
g
22
%
Saturated Fat
2
g
13
%
Sodium
326
mg
14
%
Potassium
389
mg
11
%
Carbohydrates
36
g
12
%
Fiber
5
g
21
%
Sugar
10
g
11
%
Protein
5
g
10
%
Vitamin A
8122
IU
162
%
Vitamin C
4
mg
5
%
Calcium
46
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.