Sweet Potato and Quinoa Salad w/ Raisins and Walnuts

Quinoa is one of my favorite super foods! It’s packed full of protein and is just as healthy as it is yummy. I like to throw it in all sorts of salads because it’s crazy versatile. It tastes great with a kick of sweet or all savory. This fun recipe combines both for a healthy salad that packs a massive flavor punch. I meant to share this, I really did. Buuut, that didn’t happen. I might have eaten the whole thing myself, leftovers and all. Oops! I guess I have to pack something else in the HH’s lunch.

Ingredients

1 large sweet potato, peeled, cut and cubed
3 tablespoons olive oil
1 teaspoon ground cinnamon
1 cup cooked quinoa
1/2 red onion, thinly sliced
1/2 cup walnuts, chopped
1/2 cup raisins
3 cups spinach, chopped
2 tablespoons balsamic vinegar
Salt and pepper to taste

Directions

Preheat the oven to 400 F. Place the sweet potato on a cookie sheet, drizzle with about 1 tablespoon of the olive oil and sprinkle with salt and pepper. Roast until tender or about 1 hour. Dust with  cinnamon and let cool.

Cook quinoa. I like to cook my quinoa in a rice cooker. It cooks just like white rice, so the most important thing to remember is to use the ratio of 1 part grains to 2 parts liquid {I use vegetable stock most of the time}.

If you do not have a rice cooker, simply add the grains and broth in a saucepan, bring it to a boil and then reduce the heat to a simmer. Cook covered until the liquid has been absorbed and grains are tender {about 20 minutes}.

While potatoes and quinoa are cooking, mix all remaining ingredients together plus the 2 remaining tablespoons of olive oil. Once the sweet potato and quinoa are done, toss with the other ingredients and salt and pepper to taste. Enjoy!