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.
- 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
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.