Recipe
Side Dish
Fall Quinoa Salad with Sweet Potatoes, Walnuts and Raisins
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 large sweet potato, peeled and cut into 1/2-inch cubes | ||
| ½ tsp. ground cumin | ||
| ¼ tsp. cayenne | ||
| ½ tsp. cinnamon | ||
| 1 tbsp. olive oil | ||
| Salt, to taste | ||
| ½ c. pre-rinsed quinoa | ||
| 1 c. vegetable broth | ||
| ¼ c. chopped walnuts | ||
| ¼ c. raisins, (optional) soaked in boiling water for 10 minutes | ||
| Black pepper, to taste |
Directions
- Preheat the oven to 450 degrees. Place the sweet potato on a lined baking tray and toss with cumin, cayenne, cinnamon, olive oil and a pinch of salt. Roast the sweet potatoes until softened, about 12 to 14 minutes, tossing once halfway through.
- Place the quinoa and broth in a saucepan and bring to a boil. Reduce to a simmer and cook until liquid is absorbed, about 15 minutes. Fluff with a fork.
- Meanwhile, heat a small skillet over medium heat. Add the walnuts and toast, tossing occasionally, until golden, about 2 to 3 minutes. In a bowl combine the quinoa, sweet potatoes, walnuts and raisins. Season to taste with salt and pepper.
Nutrition facts
Servings
200 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 0mg
- Sodium: 250mg
- Total Carbohydrates: 25g
- Protein: 5g
Daily Values
0%
Vitamin A 180%
0%
Vitamin C 15%
0%
Iron 8%
0%
Calcium 4%
Recipe Source:
adapted from www.mydailyrecipes.com.