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This healthy Sweet Potato Quinoa Salad with cranberries, pepitas and maple dressing is filled with complete protein, antioxidants and makes a delicious main or side dish - warm or cold.

Sweet Potato Cranberry Quinoa Salad with Maple Dressing

This healthy Sweet Potato Quinoa Salad with cranberries, pepitas and maple dressing is filled with complete protein, antioxidants and makes a delicious 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.
Course Dinner
Cuisine American
Keyword Sweet Potato Quinoa Salad
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings
Author Rose Reisman in Rush Hour Meals (reprinted with permission)

Ingredients

  • 1 medium sweet potato peeled and cut into 1-inch cubes
  • 1 cup quinoa rinsed and drained
  • 1-1/2 cups reduced sodium chicken stock
  • 1/2 cup dried unsweetened cranberries
  • 1/4 cup finely sliced green onion
  • 1/4 cup chopped fresh cilantro or basil leaves
  • 1/4 cup unsalted roasted pepitas pumpkin seeds
  • pepper

Maple Dressing:

Instructions

  1. Preheat your oven to 425° F (220° C). Lightly coat a baking sheet with oil (I used coconut oil).
  2. Place the sweet potato cubed in a single layer on the prepared shaking sheet. Roast them for 15 minutes or until just tender.
  3. 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.
  4. Transfer cooked quinoa to a serving bowl. Add the roasted sweet potatoes, dried cranberries, green onions, cilantro, pepitas, and salt and pepper. Set aside.

To make the dressing:

  1. 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.