Roasted Sweet Potato Quinoa Salad
 
Prep time
Cook time
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This Roasted Sweet Potato Salad is a snap to make in between household to-dos and is perfect for easy grab and go lunches.
Author:
Recipe type: Grainy Salad
Ingredients
  • 2 sweet potatoes, peeled, cubed, tossed in some olive oil and sea salt.
  • 2 cups frozen cranberries
  • 1.25 cups quinoa
  • 2.5 cups water
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tsp grainy mustard
  • ½ cup pepitas (shelled pumpkin seeds)
Instructions
  1. Preheat oven to 400 degrees.
  2. Place prepared sweet potatoes on a baking tray and roast for 20 minutes.
  3. After 20 minutes, add frozen cranberries to the tray and toss. Continue to roast for another 20-25 minutes.
  4. Meanwhile, cook quinoa in water.
  5. In a small bowl, whisk together extra-virgin olive oil, apple cider vinegar, maple syrup and grainy mustard.
  6. Toss all ingredients together in a bowl. Top with pepitas. Enjoy for lunch, dinner or as a pre-dinner , tied me over until dinner is ready.
Recipe by Energize Nutrition at https://energizenutrition.ca/roasted-sweet-potato-quinoa-salad-meal-prep-friendly/