Winter Quinoa Salad
Shared by: healthymamakris
Source: Kristin Dovbniak
Ingredients
Directions
1. To cook quinoa, rinse well (if not pre-rinsed) and strain. Place quinoa and water in a medium saucepan. Cover and bring to a boil.
2. Immediately reduce to a simmer and cook, covered, 15 minutes. Remove from heat but keep lid on, for 5 minutes. Remove lid and fluff. Let cool slightly. {Note this can also be made easily in a rice cooker}.
3. Meanwhile, roast sweet potatoes according to directions following. Toss warm quinoa with roasted sweet potatoes, spinach and basil to warm greens slightly.
4. In a small bowl, whisk together olive oil, vinegar, orange zest, spices and sea salt, and a drizzle of honey if desired.
5. Toss with quinoa mixture. Taste for seasoning. Serve topped with toasted almonds.
To roast sweet potatoes:
Preheat oven to 375. Toss sweet potatoes with a drizzle of coconut oil, and a generous sprinkle of spices (cumin, paprika, garlic + sea salt). Roast in oven 20-30 minutes, tossing once or twice, until golden and cooked through. Set aside to cool slightly.