This healthy Sweet Potato Quinoa Salad with cranberries, pepitas and maple dressing is filled with complete protein, antioxidants and makes a delicious vegan main or side dish – warm or cold. This recipe is from the cookbook Rush Hour Meals and is quickly prepared like every single recipe in the book.
Dinner time is kind of a scramble at our house most days of the week. I know, I should get more organized and start a slow cooker meal in the morning so that we can sit down to a ready cooked meal for supper.
Unfortunately, most days 5 o’clock comes around before I start thinking about dinner. Which doesn’t leave me with a lot of time before me or other members of my family start feeling the first hangry pangs (totally a thing).
Of course, I could just cook some simple quick pasta on those night (read: most nights) but I also want to make sure my family eats healthy and gets wholesome nutrition at dinner time.
Rose Reisman wrote Rush Hour Meals: Recipes for the Entire Family exactly for those busy weekdays when cooking dinner has to be quick but should still offer nutritious value.
Most of the recipes in this book can be prepared in half an hour or less. All of them include nutritional information, clear labels for dairy free, gluten free and vegetarian recipes and even suggestions for making them kid-friendly.
–>> Scroll down to the end to enter the giveaway for a chance to win your own copy (Canada only).
Paging through the book right after arriving back home in Canada from Vietnam, I was really drawn to the quinoa recipes. This nutrition packed ancient grain, which is also a complete protein, isn’t easily accessible in Asia.
I was definitely craving some quinoa and I realized I had never made a salad with it. So I decided to try out the healthy quinoa salad with sweet potato, cranberry and a maple dressing.
Before even trying it, I fell in love with the colors. Bright orange sweet potato cubes on a bed of fluffy quinoa, with red cranberry highlights and green specks of pepitas, basil and green onion. I love just looking at it!
And no surprise, the sweet potato quinoa salad also tasted absolutely delicious! Right after assembly it is still warm and makes a great main or warm side dish. Only once cooled I think if it more as a salad.
This recipe makes a big portion (for our small family) so we had plenty of leftovers. I actually used the quinoa salad as a fancy filling for my breakfast omelette the next morning.
I thought Olivia would love the sweet potato cubes, but it turned out the cranberries were more her thing. She even picked out a few right from the bowl that I was trying to take pictures of.
- 1 medium sweet potato, peeled and cut into 1-inch cubes
- 1 cup quinoa, rinsed and drained
- 1-1/2 cups reduced sodium vegetable (or chicken) stock
- ½ cup dried unsweetened cranberries
- ¼ cup finely sliced green onion
- ¼ cup chopped fresh cilantro or basil leaves
- ¼ cup unsalted roasted pepitas (pumpkin seeds)
- salt & pepper
- Preheat your oven to 425° F (220° C). Lightly coat a baking sheet with oil (I used coconut oil).
- Place the sweet potato cubed in a single layer on the prepared shaking sheet. Roast them for 15 minutes or until just tender.
- Meanwhile, in a saucepan, combine the quinoa and stock. Bring to a boil, then cover and simmer on low heat for 15 minutes, until the quinoa is light and fluffy and the water has been absorbed. Remove from heat and set aside, covered, to absorb any remaining liquid.
- Transfer cooked quinoa to a serving bowl. Add the roasted sweet potatoes, dried cranberries, green onions, cilantro, pepitas, and salt and pepper. Set aside.
- In a small bowl, whisk together garlic, mustard, vinegar, maple syrup, olive oil and lemon juice. Add to the quinoa salad and toss until well coated.
You can win your own copy of Rush Hour Meals by simply entering the giveaway below. One of the entry options requires to leave a comment. I’d love to hear, what is your meal to prepare in 30 minutes or less?
This cookbook review and giveaway is actually a blog hop with this group of talented Canadian bloggers organized by Heather from Tasty Gardener. Be sure to visit their sites to see more recipes from Rush Hour Meals in action.
A variety of recipes on Tasty Gardener
Butternut Squash Kale Gnocchi & Pomegranate Salad on Words To Eat By
Pork Tenderloin with Mango Avocado Salsa on Hidden Ponies
Meatball and Rice Noodle Lettuce Wraps on How To Eat
Beef Kofta with Tahini Sauce on Kiwi and Bean
Baked Potato Parmesan Chips on Do It All Working Mom
Meatball Rice Noodle Lettuce Wraps on Art and the Kitchen
Roasted Sweet Potato Skins with Tzatziki on Kitchen Trials
Tomato Soup with Grilled Cheese Croutons on A Pretty Life
This giveaway is open to all legal residents of Canada who have reached the
age of majority at the time of the contest in the province or territory in
which they reside.
No purchase necessary to enter. Prize value is approximately $25CDN.
Giveaway will run from Wednesday, June 15, 2016 at 12:01am to end on
Wednesday, June 22, 2016 at 11:59pm. Winner is chosen at random via
Rafflecopter. Winner will be contacted via email and given 48 hours to
respond. If not, a new winner will be chosen. Winner selected MUST
correctly answer a skill-testing mathematical question. Winner’s name will
be displayed on Rafflecopter widget. Email address will never be given out
to any third party or anyone for that matter.
Disclaimer: I received a review copy of “Rose Reisman’s Rush Hour Meals: Recipes for the Entire Family“. Whitecap Books is sponsoring the giveaway prize. This post contains Amazon affiliate links.