Ahhh quinoa. I love it so much.
I was out for brunch recently when an awesome looking quinoa salad was served to someone sitting nearby. I had already ordered a fried egg sandwich (which was delish, no regrets) but I was instantly inspired to make something like it at home.
This was another meatless meal and it turned out exactly how I’d hoped. It’s super filling and packed with good things. I served it warm for supper but I also ate the leftovers cold for lunch the next day. You can’t go wrong.
Hearty Quinoa Salad
- 1 medium sweet potato, diced
- 1 tsp. olive oil
- 1 cup quinoa
- 2 cups low sodium stock (I used chicken)
- 4 green onions, chopped
- ¼ cup dried cranberries
- ½ cup crumbled feta cheese
- 1 handful fresh spinach
- 1 handful chopped kale
- 1 tbsp. olive oil
- 1 tbsp. red wine vinegar
- 1 tsp. honey
- Salt & cracked black pepper to taste
Preheat oven to 400 degrees. Toss diced sweet potato with 1 tsp. olive oil and roast for 20-30 minutes or until tender and starting to crisp up.
While the sweet potato roasts, put the quinoa and stock in a small pot. (You can rinse it first if you like but I never do. I’m a rebel like that.) Bring it to a boil and then turn back down to a simmer and put the lid on, cooking until all the liquid is absorbed and the quinoa is fluffy.
Stir together the dressing ingredients and set aside. Once the sweet potato is roasted and the quinoa is cooked, toss it with the green onion, cranberries, feta, greens and dressing. Eat!