A healthy and fresh sweet potato salad made with spinach and avocados, dressed with lemon vinaigrette.

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Name: Roasted sweet potato quinoa salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Eclectic
Ingredients: 2 sweet potatoes medium; 1 1/2 Tablespoons Extra Virgin olive oil; 1 Cup Quinoa Uncooked; 2 Cups Vegetable broth; 5 Ounces Fresh spinach coarsely chopped, stems removed; 1 Avocado Large, chopped; 1/3 Cup Dried cranberries; Fresh basil To taste (optional); Lemon Vinaigrette:; 4 Tablespoons Red wine vinegar; 1 1/2 Tablespoons Dijon mustard; 1/2 Teaspoon Oregano Dried; 1 clove Garlic Minced; 1/2 cup Extra Virgin olive oil; 1 lemon large (3 tablespoons juice); Coarse sea salt and fresh black pepper To taste

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INGREDIENTS

2 sweet potatoes ; medium
1 1/2 Tablespoons Extra Virgin olive oil
1 Cup Quinoa ; Uncooked
2 Cups Vegetable broth
5 Ounces Fresh spinach ; coarsely chopped, stems removed
1 Avocado ; Large, chopped
1/3 Cup Dried cranberries
Fresh basil ; To taste (optional)
Lemon Vinaigrette:
4 Tablespoons Red wine vinegar
1 1/2 Tablespoons Dijon mustard
1/2 Teaspoon Oregano ; Dried
1 clove Garlic ; Minced
1/2 cup Extra Virgin olive oil
1 lemon ; large (3 tablespoons juice)
Coarse sea salt and fresh black pepper ; To taste

Servings

INSTRUCTIONS

2. Meanwhile, prepare the quinoa. Rinse the quinoa under fresh water to remove the bitter coating. In a saucepan, combine the quinoa with stock. Bring to a boil, reduce heat to low, and cover the pan with a lid.

3. Turn heat all the way down and cook covered for 15 minutes or until the water has been completely absorbed.

4. Turn off the heat and let stand covered for 5 minutes. Remove the lid and fluff the quinoa with a fork.

5. Toss the cooked quinoa with sweet potato in a large bowl. Allow to cool.

6. Meanwhile, prep the dressing. Whisk the red wine vinegar, Dijon mustard, dried oregano, dried basil, garlic, 1/2 teaspoon salt (or to taste) and 1/4 teaspoon pepper (or to taste) together. Slowly add the olive oil while stirring briskly. Whisk in the lemon juice.

7. Peel and chop the avocados. Add to the sweet potato-quinoa mixture along with the dried cranberries.

8. Just before serving, add dressing and serve.

NOTES

This is vegetarian and vegan.

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Roasted sweet potato quinoa salad

2 sweet potatoes medium
1 1/2 Tablespoons Extra Virgin olive oil
1 Cup Quinoa Uncooked
2 Cups Vegetable broth
5 Ounces Fresh spinach coarsely chopped, stems removed
1 Avocado Large, chopped
1/3 Cup Dried cranberries
 Fresh basil To taste (optional)
 Lemon Vinaigrette:
4 Tablespoons Red wine vinegar
1 1/2 Tablespoons Dijon mustard
1/2 Teaspoon Oregano Dried
1 clove Garlic Minced
1/2 cup Extra Virgin olive oil
1 lemon large (3 tablespoons juice)
 Coarse sea salt and fresh black pepper To taste

1. Preheat the oven to 425°. Peel and coarsely chop the sweet potatoes. Place on a large sheet pan. Drizzle with olive oil and salt and pepper to taste. Toss everything to coat and place in the preheated oven. Let roast for 15 minutes. Flip the potatoes and roast for an additional 10-20 minutes or until tender.
2. Meanwhile, prepare the quinoa. Rinse the quinoa under fresh water to remove the bitter coating. In a saucepan, combine the quinoa with stock. Bring to a boil, reduce heat to low, and cover the pan with a lid.
3. Turn heat all the way down and cook covered for 15 minutes  or until the water has been completely absorbed.
4. Turn off the heat and let stand covered for 5 minutes. Remove the lid and fluff the quinoa with a fork.
5. Toss the cooked quinoa with sweet potato in a large bowl. Allow to cool.
6. Meanwhile, prep the dressing. Whisk the red wine vinegar, Dijon mustard, dried oregano, dried basil, garlic, 1/2 teaspoon salt (or to taste) and 1/4 teaspoon pepper (or to taste) together. Slowly add the olive oil while stirring briskly. Whisk in the lemon juice. 
7. Peel and chop the avocados. Add to the sweet potato-quinoa mixture along with the dried cranberries. 
8. Just before serving, add dressing and serve.

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Nutrition

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Serving Size: 1 Serving (391g)
Recipe Makes: 4 Servings

Calories: 525
Calories from Fat: 240 (46%)

Amt Per Serving		% DV

	Total Fat 26.7g	36 %
	Saturated Fat 3.6g	18 %
	Monounsaturated Fat 17.2g
	Polyunsanturated Fat 4.6g
Cholesterol 0mg		0 %
Sodium 411mg		14 %
Potassium 1042.9mg		27 %
Total Carbohydrate 64.7g		19 %
	Dietary Fiber 11.9g	48 %
	Sugars, other 52.9g
Protein 11.7g		17 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 525

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