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Fall Quinoa Salad with Sweet Potatoes, Walnuts, and Raisins

Oct 18, 2011 | 9:30 pm
By
Staff Writer
Fall Quinoa Salad with Sweet Potatoes, Walnuts, and Raisins
Quinoa Salad with Sweet Potato, Raisins, and Walnuts
Ashley Fahr

Quinoa Salad with Sweet Potato, Raisins, and Walnuts

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.

2
Servings
Deliver Ingredients

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.

Fall Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Fall Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.

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