Cooking Instructor, Erika Augustyn shares her Quinoa Power Salad with Lemon Vinaigrette recipe. For more on Erika, CLICK HERE.
Quinoa Power Salad with Lemon Vinaigrette
• 2 medium sweet potatoes
• 1 ½ tablespoons olive oil
• 1 cup quinoa
• 2 cups water or vegetable stock
• 5 ounces fresh baby spinach
• 1 large avocado, chopped
• ½ cup dried cranberries
• Fresh basil, to taste
• Salt and Pepper, to taste
• 4 Tablespoons red wine vinegar
• 1 Tablespoon Dijon mustard
• 1 teaspoon dried oregano
• 1 clove garlic, grated or finely minced
• ½ cup olive oil
• 3 Tablespoons lemon juice (about the juice of 1 lemon)
1. Preheat the oven to 425F. Peel and dice sweet potatoes into about 1 inch pieces. Place on a large sheet pan lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Toss everything to coat and roast for 15 minutes. Flip the potatoes and roast for an additional 10-20 minutes or until potatoes are easily pierced with a fork and starting to turn golden brown.
2. Meanwhile, prepare the quinoa. Rinse the quinoa in a fine mesh sieve. In a small saucepan, combine the quinoa with the vegetable stock or water. Bring to a boil, reduce the heat to low, and cover. Turn the heat to the lowest setting and cook for about 15 minutes or until the stock is completely absorbed. Turn off the heat and let stand covered for 5 minutes. After 5 minutes, remove the lid and fluff the quinoa gently with a fork. Set aside.
3. Toss the cooked quinoa and sweet potato in a large bowl. Allow to cool.
4. For the dressing: whisk the red wine vinegar, Dijon mustard, dried oregano, and garlic together in a small bowl. Add in the olive oil and lemon juice. Whisk together and season with salt and pepper to taste.
5. Remove the stems and coarsely chop the spinach. Add to the salad along with the chopped avocado, cranberries, and basil (if using). Toss everything together.
6. Toss the salad with the desired amount of dressing (you’ll likely have some leftover!) and enjoy immediately.
Note: Do not dress anything you don’t intend to eat that day. The salad is best eaten immediately after being dressed, so if you want leftovers, only toss what you will eat with the dressing.