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Fall Quinoa Salad with Sweet Potatoes, Walnuts, and Raisins Recipe
Oct 18, 2011 @ 9:30 PM
Posted by
Daily Value: 21%
Servings: 2
High-Fiber
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free
Posted by
Nutrition
Cal/Serving: 428Daily Value: 21%
Servings: 2
High-Fiber
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free
| Fat | 19g | 29% |
| Saturated | 2g | 11% |
| Carbs | 58g | 19% |
| Fiber | 7g | 29% |
| Sugars | 14g | 0% |
| Protein | 10g | 20% |
| Sodium | 520mg | 22% |
| Calcium | 82mg | 8% |
| Magnesium | 134mg | 34% |
| Potassium | 686mg | 20% |
| Iron | 4mg | 20% |
| Zinc | 2mg | 14% |
| Vitamin A | 9337IU | 187% |
| Vitamin C | 2mg | 4% |
| Thiamin (B1) | 0mg | 18% |
| Riboflavin (B2) | 0mg | 13% |
| Niacin (B3) | 1mg | 7% |
| Vitamin B6 | 0mg | 23% |
| Folic Acid (B9) | 101µg | 25% |
| Vitamin E | 2mg | 12% |
| Vitamin K | 8µg | 10% |
| Fatty acids, total monounsaturated | 7g | 0% |
| Fatty acids, total polyunsaturated | 9g | 0% |
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Ashley Fahr
This is an easy quinoa salad that showcases one of my favorite ingredients: the sweet potato. Prepared with earthy spices like cumin and cinnamon, this dish develops deeply satisfying flavors that are sure to fill any fall craving.
Click here to see Quinoa: The Heart-Healthy Food with a Quirky Name.
INGREDIENTS
- 1 large sweet potato, peeled and cut into ½-inch cubes
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne
- ½ teaspoon cinnamon
- 1 tablespoon olive oil
- Salt, to taste
- ½ cup quinoa
- 1 cup vegetable broth
- ¼ cup chopped walnuts (about 1 large handful unchopped)
- ¼ cup raisins, soaked in boiling water for 10 minutes
- Black pepper, to taste
DIRECTIONS
Preheat the oven to 450 degrees. Place the sweet potato on a lined baking tray and toss with cumin, cayenne, cinnamon, olive oil, and a pinch of salt. Roast the sweet potatoes until softened, about 12-14 minutes, tossing once halfway through.
Place the quinoa and broth in a saucepan and bring to a boil. Reduce to a simmer and cook until liquid is absorbed, about 15 minutes. Fluff with a fork.
Meanwhile, heat a small skillet over medium heat. Add the walnuts and toast, tossing occasionally, until golden, about 2-3 minutes.
In a bowl combine the quinoa, sweet potatoes, walnuts, and raisins. Season to taste with salt and pepper.
Recipe Details
Servings: 2
