Sweet-Potato Quinoa Salad


  • 1/2 cup extra-virgin olive oil
  • 1 1/2 cups quinoa
  • Salt
  • 1 1/2 pounds sweet potatoes, peeled and cut into 3/4-inch dice
  • Freshly ground black 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
  • 8 packed cups baby greens, such as arugula or kale (about 6 ounces)

Cooking Instructions

Step 1: Preheat the oven to 400 degrees F.  In a large saucepan, heat 1 tablespoon of the olive oil.  Add the quinoa and toast over moderate 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 the heat and let stand for 10 minutes.  Fluff the quinoa, spread it out on a baking sheet and refrigerate until it is chilled, about 20 minutes.

Step 2: 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.

Step 3: 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.

Enjoy this fresh & nutritious salad from Chef Kathy!