Quinoa Salad with Garbanzos and Roasted Sweet Potato
Ingredients
For the Dressing:
¼ cup sherry vinegar
2 teaspoons maple syrup
2 teaspoons Dijon mustard
1 teaspoon salt
⅓ cup extra-virgin olive oil
For the Salad:
1 large sweet potato, diced into bite-size pieces
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper
1 cup dried quinoa, rinsed
1 can (15.5-ounce) Green Valley Organic Garbanzo Beans, drained
⅓ cup dried cranberries
⅓ cup toasted pecans
2 cups baby spinach
⅓ cup crumbled goat cheese
Featuring...
Garbanzo Beans
Steps
Make the dressing: In a medium bowl, whisk together the sherry vinegar, maple syrup, Dijon mustard, and salt. Slowly drizzle in the olive oil while whisking constantly until emulsified. Set aside.
Roast the sweet potato: Preheat the oven to 400°F (200°C). Toss the diced sweet potato with olive oil, 1/2 teaspoon salt, and black pepper. Spread evenly on a baking sheet and roast for 20 minutes. Flip and continue roasting until tender, about 30 minutes total. Set aside to cool.
Cook the quinoa: Rinse the quinoa thoroughly in a fine-mesh strainer. Place in a medium pot with 1 1/3 cups water and the remaining 1/2 teaspoon salt. Bring to a boil, then reduce the heat, cover, and simmer until the water is absorbed, about 12–15 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork. Allow to cool.
Assemble the salad: In a large mixing bowl, combine the roasted sweet potato, quinoa, garbanzo beans, dried cranberries, toasted pecans, and baby spinach.
Dress and finish: Drizzle the dressing over the salad and toss gently to coat all ingredients evenly. Top with crumbled goat cheese.
Serve: Serve immediately, or refrigerate for up to 1 day to let the flavors meld.
Final Step
Tell people about this deliciously simple meal and help everyone eat healthy.
