Quinoa Salad with Garbanzos and Roasted Sweet Potato
Ingredients
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For the Dressing:
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¼ cup sherry vinegar
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2 teaspoons maple syrup
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2 teaspoons Dijon mustard
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1 teaspoon salt
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⅓ cup extra-virgin olive oil
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For the Salad:
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1 large sweet potato, diced into bite-size pieces
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1 tablespoon extra-virgin olive oil
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1 teaspoon kosher salt, divided
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½ teaspoon freshly ground black pepper
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1 cup dried quinoa, rinsed
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1 can (15.5-ounce) Green Valley Organic Garbanzo Beans, drained
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⅓ cup dried cranberries
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⅓ cup toasted pecans
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2 cups baby spinach
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⅓ cup crumbled goat cheese
Featuring...
Garbanzo Beans
Steps
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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.
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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.
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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.
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Assemble the salad: In a large mixing bowl, combine the roasted sweet potato, quinoa, garbanzo beans, dried cranberries, toasted pecans, and baby spinach.
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Dress and finish: Drizzle the dressing over the salad and toss gently to coat all ingredients evenly. Top with crumbled goat cheese.
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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.
