Warm Quinoa Salad
Warm Quinoa Salad with roasted sweet potatoes, pecans, and fresh herbs. Easy, vegan, and nutritious. A healthy side dish, or make it ahead for lunch or dinner. Oil-free option.
Ingredients
- 2 1/4 pounds sweet potato ((about 2 medium-large), cut into 1/2-inch cubes)
- 1 large shallot (diced)
- 3 cloves garlic (minced)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 tablespoon chopped rosemary (or 1 teaspoon dried)
- 1 teaspoon cinnamon
- Salt and freshly ground black pepper (to taste)
- Drizzle of olive oil
- 2 cups dry quinoa
- 4 cups vegetable broth
- 1/2 cup roughly chopped pecans
- 2 tablespoons balsamic vinegar
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1 1/2 teaspoons maple syrup (or to taste)
- 1 small clove garlic (grated)
- Salt and pepper (to taste)
Directions
- 1
Preheat the oven to 400ºF.
- 2
Cook the quinoa in the vegetable broth according to the directions on the packet. Fluff with a fork and set aside to cool.
- 3
Season sweet potatoes: Combine the sweet potatoes, shallot, garlic, thyme, rosemary, cinnamon, salt, and pepper in a large bowl. Add a drizzle of olive oil and toss until evenly coated.
- 4
Bake: Transfer to a large rimmed nonstick baking sheet in a single layer and roast for about 10 minutes. Add the pecans, toss, and cook for another 10 minutes, or until just fork tender.
- 5
Make the balsamic dressing: Mix the balsamic vinegar, olive oil, Dijon, maple syrup, and garlic in a small bowl. Add salt and pepper to taste.
- 6
Combine the sweet potato, quinoa, and balsamic dressing in a large bowl. Serve warm or chilled.