Warm Quinoa Salad with Roasted Sweet Potatoes and Sage
Author: Maris Callahan
Recipe type: Worknight Dinners, Cooking for a Crowd, Holiday Recipes
Prep time:
Cook time:
Total time:
Serves: 6-8 servings
Ingredients
3 tablespoons extra-virgin olive oil, divided
2 cups cubed sweet potatoes
1 cup quinoa
2 cups vegetable broth
2 cups fresh baby spinach, chopped or torn into small pieces
2 tablespoons red wine vinegar
2 tablespoons chopped fresh sage
1 tablespoon fresh thyme leaves
¼ cup slices almonds
Salt, to taste
Instructions
Preheat oven to 425 degrees F. On a rimmed baking sheet, toss cubed sweet potatoes with one tablespoon of olive oil. Bake until potatoes are tender when pricked with a fork, for about 15-20 minutes.
Meanwhile, rinse quinoa in a fine mesh sieve. Bring vegetable broth to a boil in a medium saucepan or stockpot over medium-high heat. Add the quinoa and cook until mixture returns to a boil. Cover, reduce heat to a simmer and cook over low heat for 8-10 minutes. Remove the lid and add spinach for the last 2 minutes of cooking. Remove pot from heat.
Whisk red wine vinegar, oil, thyme, sage, and salt together in a large bowl. Add quinoa mixture, almonds, and toss to combine. Garnish with additional herbs, if desired.
Recipe by In Good Taste at http://ingoodtaste.kitchen/warm-quinoa-salad/