Bring quinoa and 2 cups of water to a boil in a saucepan. Reduce heat to low, cover, and simmer for 20 minutes. Remove from heat and let cool; fluff quinoa with a fork.
Scrub and dice sweet potato, then steam in a steamer insert set over boiling water, covered, until tender when pierced with a fork, about 10 minutes. Remove from heat and uncover pot to let cool.
Chop scallions and parsley; juice orange (if necessary). Toss all salad ingredients in a mixing bowl; season with salt and pepper to taste.
Add potatoes to bowl with quinoa. Add scallions, parsley (if using), pomegranate seeds, cranberries, sesame seeds, and cinnamon. Drizzle orange juice and vinegar over salad and toss to combine.
Serve warm or chilled.
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|Serving Size: 1 Serving (90g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 20 (74%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 144.4mg||5 %|
|Potassium 23.3mg||1 %|
|Total Carbohydrate 1.3g||0 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 0.6g|
|Protein 0.8g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 27
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