Roasted Sweet Potato Quinoa Salad

nourishedtheblog.com

Molly

1 medium-large sweet potato, washed, peeled and cut into 1 cm chunks (about 3 cups sweet potato)

1 tablespoon olive oil

Salt and Pepper

½ cup dried quinoa

1 cup water or stock

1 cup finely chopped kale (optional but recommended)

½ cup dried cranberries

½ cup fresh herbs, roughly chopped (I like an equal combination of cilantro and parsley)

¼ cup finely chopped onion (I like red or green onion)

2 to 3 tablespoons raw pumpkin seeds

subheading: For the Dressing:

4 tablespoons extra virgin olive oil

2 tablespoons freshly squeezed lime juice

1 tablespoon apple cider vinegar (or use more lime juice)

1 tablespoon honey (or try maple syrup or agave, if vegan)

⅛ teaspoon (each) ground cinnamon, ground cumin, ground cayenne pepper

⅛ teaspoon sea salt, or to taste

Directions at nourishedtheblog.com

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