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Sweet Potato, Apple and Quinoa Salad Recipe

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This recipe for Sweet Potato, Apple and Quinoa Salad, by , is from The Sneed Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jackie Sneed

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup. olive oil, divided
1 & 1/2 cups quinoa
salt and. freshly ground pepper
1 & 1/2 pounds sweet potatoes, peeled and cut into 3/4 in dice
1/4 cups apple cider vinegar
2 large Granny Smith apples, cut into 1/2 inch dice.- not peeled
1/2 cup flat-leaf parsley, chopped
1/2 medium red onion, thinly sliced
8 cups packed baby greens such as arugula or kale or a combination of both

Directions:
Directions:
Preheat oven to 400
Heat 1 Tbsp of the olive oil in a large saucepan. Add the quinoa and toast over medium heat, stirring, for 2 minutes. Add 3 cups water, Season with salt and bring to a boil. Cover and simmer for 16 minutes.
Remove from heat and let stand for 10 minutes. Fluff and spread out on a baking sheet and refrigerate until chilled.

On another baking sheet, toss the sweet potatoes with 1 TBSP of the olive oil, season with salt and pepper and roast for about 25 minutes, stirring once, until golden and softened. Let cool.

Whisk the remaining olive oil (6 Tbsp) with the vinegar in a large bowl. Season with salt and pepper.
Add the chilled quinoa, sweet potatoes, apples, parsley onion and greens. Toss well.
Serve immediately

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
45 minutes overall
Personal Notes:
Personal Notes:
This is a full meal salad with crispy bread. It is pretty to look at, healthy and different.
I used baby spinach and kale, not having arugula.

 

 

 

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