Quinoa Salad with Sweet Potatoes and Apples

Because I’m a guest in a house full of big-time meat eaters, I’ve decided that, rather than make a bunch of food and take command of the entire kitchen, I’ll make one big dish containing many of my favorite fall foods and flavors. (Oh yeah, and I might just have to make this too.)

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Quinoa Salad with Sweet Potatoes and Apples is a wholesome and vibrant dish that combines the nutty flavor of quinoa with the sweetness of roasted sweet potatoes and crisp apples. This salad is perfect for a healthy lunch or light dinner. Here's how to make it.

Ingredients:

• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 large sweet potato, peeled and diced
• 1 tablespoon olive oil
• 1 large apple, cored and diced
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts or pecans
• 1/4 cup chopped fresh parsley
• 1/4 cup crumbled feta cheese (optional)
• Salt and pepper, to taste

For the Dressing:

• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Cook the Quinoa: Rinse the quinoa in a fine mesh sieve. In a saucepan, combine the quinoa with water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa has absorbed the liquid. Fluff with a fork and let it cool.

2. Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet in a single layer and roast for 20-25 minutes, or until tender and slightly caramelized. Let them cool to room temperature.

3. Prepare the Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and pepper. Adjust to taste.

4. Combine the Salad: In a large bowl, combine the cooked quinoa, roasted sweet potatoes, diced apple, dried cranberries, chopped nuts, and fresh parsley. Pour the dressing over the salad and toss to combine. Add crumbled feta cheese if desired.

5. Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, give it a final toss and adjust the seasoning if needed.

Enjoy your Quinoa Salad with Sweet Potatoes and Apples! This dish is nutritious and versatile—feel free to add other ingredients like celery, roasted red peppers, or fresh herbs to suit your taste. If you have any more recipe requests or cooking questions, I'm here to help.