Roasted Sweet Potato Quinoa Salad

A deliciously sweet and zesty Roasted Sweet Potato Quinoa Salad recipe made gluten free and vegetarian with oven-roasted sweet potatoes, fluffy white quinoa, dried cranberries, onions and fresh herbs all dressed up in a zesty lime vinaigrette. Perfect for lunch or as a side dish for dinner tonight.

1 sweet potato, washed, peeled and cut into 1 cm chunks (about 2 1/2 cups sweet potato)
1 tablespoon oil (I used avocado oil)
1/2 cup dried quinoa
1 cup water or vegetable stock
1/2 cup dried cranberries
1/2 cup fresh herbs, roughly chopped (I like cilantro and parsley)
1/4 cup finely chopped onion (I like red or green onion)
2-3 tablespoons raw pumpkin seeds
4 tablespoons extra virgin olive oil
Juice of 1 lime
1 tablespoon apple cider vinegar
1 tablespoon honey (or try maple syrup or agave, if vegan)
1/8 teaspoon (each) ground cinnamon, ground cumin, ground cayenne pepper
1/4 teaspoon sea salt, or to taste

View the full recipe at NOURISHED. the blog →