Healthy Recipe: Quinoa Salad with Sweet Potatoes and Apples

It’s been so crazy with the holidays! Here’s a good recipe if you need to bring a side dish to one of the many gatherings going on these days. I adapted it from Food & Wine; the original is way too raw-oniony for me and makes pounds and pounds of the stuff.  Here, I’ve cut the quantities in half and replaced the onions with water chestnuts (to keep that crunch). Enjoy!

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Photo credit: Christina Holmes

QUINOA SALAD WITH SWEET POTATOES AND APPLES

Ingredients
1/4 cup extra-virgin olive oil
3/4 cups quinoa
Salt
3/4 pound sweet potatoes, peeled and cut into 3/4-inch dice
Freshly ground pepper
2 tablespoons apple cider vinegar
1 can of water chestnuts, sliced into matchsticks
1 large Granny Smith apple, cut into 1/2-inch dice
1/3 cup chopped flat-leaf parsley
3 packed cups baby greens, such as arugula or kale

Preparation
Preheat the oven to 400°. In a large saucepan, heat 1/2 tablespoon of the olive oil. Add the quinoa and toast over moderate heat, stirring, for 2 minutes. Add 1 1/2 cups of water, season with salt and bring to a boil. Cover and simmer the quinoa for 16 minutes.

Remove from the heat and let stand for 10 minutes. Fluff the quinoa, spread it out on a baking sheet and refrigerate until it is chilled, about 20 minutes.

Meanwhile, on a baking sheet, toss the sweet potatoes with 1/2 tablespoon of the olive oil and season with salt and pepper. Roast for about 25 minutes, stirring once, until golden and softened. Let cool.

In a large bowl, whisk the remaining olive oil with the vinegar; season with salt and pepper. Add the quinoa, sweet potatoes, apples, parsley, water chestnuts and greens and toss well. Serve right away.

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