This is a wonderful Fall salad that can be made days in advance and freshened up daily with a drizzle of balsamic vinegar or olive oil. It’s great for lunch or dinner and can be made as an entrée salad or a side dish – extremely versatile and flavorful! Toasting the quinoa in olive oil before cooking it brings an extra layer of flavor to this salad!
1/2 cup extra virgin olive oil
1 1/2 cups quinoa
1 1/2 pounds of sweet potatoes, peeled and cut into 3/4″ cubes
Freshly ground pepper
1/4 cup apple cider vinegar
2 large granny smith apples, cut into 1/2 inch dice
1/2 cup chopped flat-leaf parsley
1/2 medium red onion, thinly sliced
6 ounces of baby greens (kale or arugula)
Pre-heat oven to 400 degrees.
In a large saucepan heat 1 tablespoon of the olive oil. Add the quinoa and toast over medium heat, stirring for 2 minutes. Add 3 cups of water, season with salt and bring to a boil. Cover and simmer the quinoa for 16 minutes. Remove from heat and let stand for 10 minutes. Fluff the quinoa, spread it out on a baking sheet and refrigerate until its chilled, about 20 minutes.
Meanwhile, on a baking sheet, toss the sweet potatoes with 1 tablespoon of the olive oil and season with salt and pepper. Roast for about 25 minutes, stirring once, until golden and softened. Let cool.
In a large bowl, whisk the remaining 6 tablespoons of olive oil with the vinegar; season with salt and pepper. Add the quinoa, sweet potatoes, apples, parsley, onion and greens and toss well. Serve right away.