Nutrition balance score
Great
Glycemic Index
62
Moderate
Glycemic Load
54
High
Nutrition per serving
Calories599.7 kcal (30%)
Total Fat26.2 g (37%)
Carbs86.6 g (33%)
Sugars41.3 g (46%)
Protein11 g (22%)
Sodium51.4 mg (3%)
Fiber9.7 g (35%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 cred quinoa
¼ cextra virgin olive oil
1 tspextra virgin olive oil
1 ¾ cwater
3 Tbspapple cider vinegar
2 Tbsphoney
0.5coarsely ground black pepper
1sweet potato
large, or two small - peeled, cut into 1/4 inch cubes
¼ tsppaprika
¼ tspsumac
½ tspgranulated garlic
½ cupslivered almonds
1 cdried cranberries
4scallions
1 cparsley leaves
chopped
Instructions
Step 1
Place 1 teaspoon oil quinoa and 1/2 teaspoon salt in a small pot over medium high heat. Stir about one minute to ever so slightly toast the seeds. Add water. Bring mixture to a boil with cover.
Step 2
Reduce heat to low, cover the pot, and allow quinoa to simmer for about 15 minutes, until it is tender.
Step 3
Pork cooked quinoa into a fine mesh strainer and allow any excess liquid to strain out.
Step 4
Add vinegar, honey and pepper to the drained quinoa. Mix to distribute evenly.
Step 5
While quinoa simmer‘s, preheat oven to 350°. Line 2 baking sheets with parchment paper.
Step 6
Place sweet potato, 2 tablespoons oil, paprika, sumac, garlic and 1/4 teaspoon salt onto a prepared baking sheet.
Step 7
Bake 35 minutes until edges of the sweet potato begin to char ever so slightly. Remove from oven with a spatula, gently move sweet potatoes around so they don’t stick.
Step 8
Meanwhile, please almonds on second prepared baking sheet. Bake 10 to 12 minutes stirring every few minutes until almonds are fragrant and likely golden. Allow each element to cool separately.
Step 9
Once cooled, combine quinoa, sweet potato, almonds, cranberries, scallions and parsley in a large bowl. Serve cold and enjoy.
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