Cook’s notes: We had a “healthy harvest” potluck at work to celebrate the fall season. I did a search for recipes with sweet potato and apple and found this wonderful vegan salad. We like the Trader Joe’s brand organic tricolor quinoa. I omitted the onion and pine nuts and added some cinnamon. I also increased the amount of dried cranberries and sweet potato. Leave the peels on the apple. There are some great colors in this dish: red apple, green apple, orange sweet potato, red cranberries, and the light and dark quinoa grains. The cinnamon really makes this dish special. You could eat it for breakfast.
Serves 6 to 8
Vegan, Gluten free
1 cup uncooked tricolor quinoa
2 sweet potatoes (about 24 oz), scrubbed and pierced with a fork
1 Granny Smith apple (about 6 oz), cored and diced
1 Gala apple (about 6 oz), cored and diced
1 cup (5 oz) dried cranberries
Cinnamon powder, to taste
3 Tbsp cider vinegar
3 Tbsp extra virgin olive oil
1/4 tsp kosher salt
1/4 tsp ground black pepper
Rinse and drain the quinoa. Cook quinoa on the stovetop according to package directions.
While the quinoa cooks, microwave the sweet potatoes on the Potato setting until done. Cut in half and let cool. Peel and diced the cooked sweet potato; discard the potato peelings.
Combine the quinoa, diced sweet potato, diced apple, and dried cranberries in a large bowl.
Make the dressing: Place the vinegar, olive oil, salt, and pepper in a jar with a tight-fitting lid. Shake well until the dressing thickens. Pour dressing over the quinoa mixture and stir well to combine.
Serve warm or at room temperature with a sprinkle of cinnamon.
Adapted from The Perfect Pantry (link).
ESTIMATED NUTRITIONAL INFORMATION:
An 8 oz (225 g) serving fills a two-cup container nicely. This recipe makes about 6 such servings. Each 8 oz (225 g) serving has an estimated 7.8 g fiber, 2.2 carb servings (for quinoa and potato), 0.7 fruit serving, and 0.9 serving protein.