Apple Sweet Potato Quinoa Salad

Taking a break from cookie making 

and serving up a healthy dish of Apple Sweet Potato Quinoa Salad.

It's the perfect vegetarian side dish for dinner or a holiday meal. Recipe serves 6 and is from 
cookingonthefrontburner.com  
The roasted sweet potatoes and crispy apples are married with a Maple Vinaigrette that will tantalize your taste buds! There is just something about roasting veggies with the caramelizing that provides great taste bringing the recipe to a new level. It's absolutely delicious-and it did pass the taste test from my vegetarian daughter:)

Cooking Tips: The recipe does require some advance planning so be sure to carefully check the ingredient list. The pecans can be toasted ahead as well as making the maple vinaigrette. Refrigerate vinaigrette dressing and shake right before serving. 

Apple Sweet Potato Quinoa Salad
Ingredients:

• 2 cups sweet potatoes, peeled and diced into 1/4 inch pieces
• 1 tablespoon olive oil
• 1 tablespoon maple syrup
• 1/2 teaspoon Saigon cinnamon  
• 1 Granny Smith or Honey Crisp Apple, cored and diced 1/2 inch pieces
• 1 cup dried cranberries
• 1 cup quinoa (uncooked)
• 2 cups apple cider (or juice)
• 2 tablespoons minced red onion
• 1/2 cup chopped pecans, roasted
• 2 tablespoons maple syrup
• 1 teaspoon minced shallot
• 1 teaspoon Dijon mustard
• 1/4 teaspoon apple pie spice
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon apple cider vinegar
• 3 tablespoons olive oil

Directions: 

• Preheat oven to 400 degrees
• In a bowl toss the sweet potatoes with 1 tablespoon olive oil and maple syrup. Spread out onto a rimmed cookie sheet lined with parchment paper or a silicone pad. Sprinkle with cinnamon. Roast for about 15 minutes, stirring about every 5 minutes until lightly brown and soft
• Meanwhile prepare quinoa (rinse well) then place cider and quinoa into a medium saucepan; bring to boil; turn to simmer then cover and cook about 15 minutes (toss your cranberries near the end of the cooking time).
• In a medium bowl add the slightly cooled quinoa, cranberries, sweet potatoes, diced apples, red onion and toss well.
• In a blender combine the maple syrup, shallot, Dijon mustard, apple pie spice, vinegar and a bit of salt and pepper to taste Slowly add in the olive oil and mix well.
• Pour vinaigrette over salad mixture. Use only enough to moisten the salad. There will be a little left over. Since quinoa absorbs liquid, use remaining vinaigrette the next day for leftovers. 
• Top with the roasted pecans.  
  
  Quinoa is a good gluten-free source of protein, iron, and fiber. It is a quick and flavorful way to get in a serving of whole grains. About the size of couscous pellets, quinoa cooks in about 20 minutes. The only special handling required with quinoa is to give it a good rinse before cooking; otherwise, the grains can be bitter.
  
  There are three main types of quinoa: white, red and black. Quinoa's mild taste and rich texture make it perfect for different kinds of dishes. It can also be eaten on its own as a side dish with a bit of butter or oil and seasonings.