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

Ingredients:

  • 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

Instructions:

  1. Cook the quinoa according to package. When cooked, set aside and cool it.
  2. 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.
  3. Prepare the salad dressing by combining all of the ingredients in a bowl. Whisk together and set aside.
  4. 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.
  5. Season with more salt and pepper if desired.
  6. 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

 

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