Quinoa Sweet Potato Cranberry & Almond Salad

Great

% Daily Values based on a 2,000 calorie diet

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.