- 1 cup quinoa
- 2 medium sweet potatoes
- ½ cup dried cranberries
- 1 medium apple green
- ¼ cup slivered almonds
- 2 tablespoon parsley chopped
- 2 tablespoon olive oil
- onion powder
- garlic powder
- ¼ cup apple cider vinegar
- ¼ cup olive oil
- 2 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon black pepper
To make sweet potatoes:
Preheat oven to 400ºF.
Peel and cut sweet potatoes into small cubes.
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.
Salad can be eaten immediately but tastes even better the next day.
Salad lasts up to 3 days in the refrigerator.
Calories: 278kcal | Carbohydrates: 36g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Sodium: 326mg | Potassium: 389mg | Fiber: 5g | Sugar: 10g | Vitamin A: 8122IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 2mg