This tasty roasted yam & quinoa salad is tossed in a savory maple-balsamic dressing, sweetened with dried cranberries with a delicious crunch of toasted pumpkin seeds. Enjoy on its own as a simple lunch or as a flavor-packed side dish!
Preparation + Cook Time: 50 minutes
Makes 6-7 servings
- 1 cup uncooked quinoa
- 1.5 lbs of yams/sweet potatoes, peeled and chopped
- 1/4 cup of red onion, chopped
- 1 Tbsp of olive oil
- 1/2 cup of toasted pumpkin seeds
- 1/4 cup of dried cranberries
- 1/4 cup of fresh parsley, chopped
- maple-balsamic dressing (see below)
Ingredients for the dressing:
- 3 Tbsp of olive oil
- 1/4 cup of balsamic vinegar
- 2 Tbsp of maple syrup
- 2 tsp of dijon mustard
- 1/2 tsp of minced garlic
- salt and pepper to taste
- Cook the quinoa according to package. When cooked, set aside and cool it.
- Preheat the oven to 350 Farenheit. Put the yams and red onion on a foil-lined baking sheet. Drizzle with olive oil. Bake for 30 mins. Remove from the oven and let it cool.
- Prepare the salad dressing by combining all of the ingredients in a bowl. Whisk together and set aside.
- In a large salad bowl, combine the quinoa, roasted yams and onions, pumpkin seeds, dried cranberries, and fresh parsley. Slowly add in your desired amount of dressing.
- Season with more salt and pepper if desired.
- Chill in the refrigerator for an hour. Serve cold.
Benefits of this recipe:
-Yams are high in fiber, maintain a healthy blood pressure, and reduces inflammation. The high levels of vitamin C and E provide an immunity boost, support eye health, and prevent degenerative damage.
-Quinoa is loaded with Potassium and Magnesium which supports a healthy heart. Eating quinoa also supports bone health, a healthy digestive system, and contains disease-fighting antioxidants.
The information on the benefits of the ingredients was researched from http://www.draxe.com