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Red Quinoa Sweet Potato Salad

Roasted sweet potato cubes tossed with cooked quinoa, caramelized red onion, thyme and goat cheese, dressed with a mustard-honey vinaigrette and served over greens. It eats well warm or cold and holds up for several days of lunches.

salad · vegetarian

Ingredients

Main

  • 3 piece sweet potato, diced or cubed
  • 2 clove garlic, minced
  • 2 tablespoon extra virgin olive oil
  • 2 cup red quinoa, uncooked, to yield 4 cups cooked
  • ½ piece red onion, caramelized
  • 1 tablespoon thyme, minced
  • 4–6 ounce goat cheese
  • 5 ounce mixed greens or spinach
  • 1 piece orange zest, zested
  • ¼ cup pepitas
  • salt and pepper, from the method: for the sweet potatoes and to season the finished salad, to taste

Dressing

  • 1 tablespoon shallot, minced
  • 1 tablespoon honey
  • 2 teaspoon whole grain mustard
  • 1½ tablespoon white wine vinegar
  • 1 clove garlic, minced
  • ⅓–½ cup extra virgin olive oil

Method

  1. Diced/cube sweet pots mix w/ oil garlic, salt, pepper
  2. roast @ 375°F for 35-40 mins
  3. remove let cool for 30 mins
  4. cook quinoa, carmalize onions
  5. combine quinoa, sweet pots -> add onions, thyme & goat cheese - mix - season w/ S & P.
  6. mix together dressing ingredients
  7. combine all serve w/ greens