Description
Hearty harvest quinoa salad celebrates seasonal ingredients from North America with a harmonious blend of roasted apples, sweet potatoes, and protein-rich quinoa. Crisp textures and balanced flavors invite you to savor this nourishing dish perfect for autumn gatherings.
Ingredients
Scale
- 2 cups apple cider (or juice)
- 1 cup quinoa, uncooked
- 2 medium sweet potatoes, peeled and diced into ¼-inch cubes (about 340 g / 12 oz)
- 1 Granny Smith apple, cored and diced into ½-inch cubes
- 1 cup dried cranberries
- ½ cup chopped pecans, roasted
- 3 tbsps olive oil
- 2 tbsps maple syrup
- 2 tbsps olive oil
- 2 tbsps minced red onion
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp minced shallot
- ¼ tsp salt
- ¼ tsp pepper
Instructions
- Roasting Preparation: Preheat oven to 400°F, creating an optimal roasting environment for sweet potatoes.
- Sweet Potato Transformation: Toss diced sweet potatoes with olive oil, spread evenly on a baking sheet, and roast until caramelized and tender, developing a golden exterior with a soft interior.
- Quinoa Cooking: Rinse quinoa thoroughly, then combine with apple cider in a saucepan. Bring to a boil, reduce heat, and simmer until liquid is absorbed, adding dried cranberries during the final cooking moments to plump and integrate.
- Salad Assembly: In a large mixing bowl, combine cooled quinoa, cranberries, roasted sweet potatoes, crisp apple cubes, and red onion fragments to create a vibrant and textured base.
- Maple Vinaigrette Creation: Whisk together maple syrup, minced shallot, Dijon mustard, apple cider vinegar, salt, and pepper. Gradually incorporate olive oil to form a smooth, emulsified dressing that coats all ingredients evenly.
- Final Touches: Drizzle the maple vinaigrette over the quinoa mixture, ensuring complete coverage. Garnish with toasted pecans for a delightful crunch, and serve at room temperature to maximize flavor and texture.
Notes
- Rinse Quinoa Thoroughly: Cleanse quinoa under cold water to remove saponin coating, which can impart a bitter taste and affect overall flavor profile.
- Roast Sweet Potatoes Evenly: Spread diced potatoes in a single layer to ensure uniform caramelization and prevent steaming, creating crispy exterior and tender interior.
- Toast Nuts Carefully: Lightly toast pecans in a dry skillet to enhance their nutty flavor and add a delightful crunch without burning, watching closely to prevent scorching.
- Dress Salad Just Before Serving: Add maple vinaigrette moments before serving to maintain ingredient texture and prevent quinoa from becoming soggy, preserving the salad’s vibrant character.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 320
- Sugar: 18 g
- Sodium: 80 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg