1/2 cup quinoa
1 cup vegetable stock
3 sweet potatoes, peeled and diced
1 teaspoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
vinaigrette
1/2 lemon, juiced
1 tablespoon, apple cider vinegar
1 teaspoons maple syrup
2 tablespoons olive oil
1 teaspoon dijon mustard
1 small garlic clove, minced
salt and pepper, to taste
1 green onion, sliced thinly
2 tablespoons sliced toasted almonds
small handful of dried cranberries
feta cheese crumbles
Bring vegetable stock to a boil and add in quinoa. Cover and simmer over medium heat until tender and mostly absorbed. Drain, fluff with a fork and set aside.
Meanwhile, toss sweet potatoes with olive oil, cumin, chili powder and cayenne and bake in a 400F oven for about 20 minutes or until tender.
In a small serving dish, toss together the quinoa and potatoes. Combine the vinaigrette ingredients in a small jar (tasteand adjust seasonings, if necessary) and pour over salad. Add in green onions, almonds, cranberries and feta and combine.
Serves at least 8 as a side.
{from Poppytalk}
