Recipe: Quinoa, Sweet Potato and Apple Salad

This past Sunday, the Memorial Farmer's Market team suggested a Quinoa, Sweet Potato, and Apple Salad in a Sunday Meal Ideas Facebook post. It sounded so tasty, we figured we would test it out using ingredients from the farmer's market and local area.

The recipe called for red onion, however no red onions could be found at the Market on Sunday. In conversation with Will from Freedom Farm however, an alternative was recommended based on the onion's sweetness and robust flavour - a perfect substitute for the red variety. 

This salad is easily prepared to be kept and served as a quick lunch throughout the busy work week. Prepare the sweet potatoes, quinoa, and dressing. Mix together and store in an airtight container. When you're ready to through together a quick salad, spread the quinoa mixture atop a bed of greens and add the chopped apple. 

Quinoa, Sweet Potato and Apple Salad Recipe

2/3 cup quinoa, rinsed
1 lb. sweet potatoes (about 2 large), cut into 1/2'' cubes
1 Tbsp. extra virgin olive oil
2 large apples, diced
8 cups packed baby greens
1/4 cup flat leaf parsley
1/4 of a medium red onion, thinly sliced
1/4 cup apple cider vinegar
1-2 tsp. dijon mustard
1/3 cup extra virgin olive oil

Preheat the oven to 400'. Put a drizzle of olive oil in a pot and add the quinoa to toast over moderate heat for two minutes. Add 1 1/3 cups water and bring it to a boil. Turn it down to a simmer, cover and cook for about 15-18 minutes until the liquid is absorbed. Fluff the quinoa and set aside to cool. 
On a rimmed baking sheet, toss the sweet potatoes with the olive oil and hearty pinches of salt and pepper. Bake in the upper third of the oven for about 25 minutes until golden. Let them cool. In a large bowl, whisk together the cider vinegar, mustard, olive oil and pinch of salt and pepper. Add the cooled quinoa, potatoes, apple, greens, parsley and onion and toss everything to coat. Serve immediately.

Original Source: The Sprouted Kitchen