Roasted Sweet Potato & Cranberry Quinoa Salad
🤪 Let’s not Labor in the kitchen all weekend 🤪
🥗 Try this easy & delicious Roasted Sweet Potato & Cranberry Quinoa Salad by Kara Lang Romero 🥗
🥬 Nutritional Facts:
Calories - 362; Fat - 13g; Carbs - 51g; Fiber - 9g; Sugar - 7g; Protein - 10g; Cholesterol - 0mg 🥬
✅ 1 Sweet Potato (large, cubed)
✅ 1 1/2 tbsps Avocado Oil (divided)
✅ 1/8 tsp Sea Salt
✅ 1/2 cup dried Cranberries
✅ 1 cup Quinoa (dry, uncooked)
✅ 2 cups Water
✅ 1/2 cup Chickpeas
✅ 2 1/4 tsps Apple Cider Vinegar
✅ 1 tsp Dijon Mustard
✅ 1 1/2 tsps Maple Syrup
✅ 1/4 cup Pumpkin Seeds
1️⃣ Preheat oven to 400ºF (204ºC).
2️⃣ In glass or parchment paper-lined bakeware, toss the sweet potato with 1/3 of the avocado oil, and salt.
3️⃣ Roast for 30 minutes.
4️⃣ Combine the quinoa and water in a saucepan over high heat. Once boiling, reduce to a simmer and cover with a lid. Let simmer for 13 to 15 minutes or until water is absorbed.
5️⃣ Remove lid, turn off the heat and fluff with a fork.
6️⃣ Drain and rinse chickpeas.
7️⃣ In a large mixing bowl, whisk together the remaining avocado oil, apple cider vinegar, mustard and maple syrup.
8️⃣ Add the sweet potato, cranberries, chickpeas, quinoa and pumpkin seeds. Gently toss until well combined.