Quinoa Salad with Roasted Sweet Potatoes, Spinach, and Cranberries

(Print Recipe)

Serves 6.

Ingredients

• 2 large sweet potatoes, peeled and diced
• 1/2 red onion, diced
• 1 tablespoon extra-virgin olive oil
• 4 cups spinach
• 3 tablespoons balsamic vinegar, divided
• 1 cup uncooked quinoa
• 2 cups water
• 1/2 cup dried cranberries
• Salt and pepper, to taste

Directions

1. Preheat the oven to 400°F. Place sweet potatoes and red onion in a medium bowl; drizzle with olive oil and season with salt and pepper. Toss together and scatter onto a large baking sheet. Bake for 25 minutes, stirring several times, until sweet potatoes are tender.
2. While the vegetables are roasting, make the quinoa. Using a strainer, rinse quinoa under cold water. Add quinoa, 2 cups water, and a pinch of salt to a medium saucepan; bring to a boil over medium heat. Boil for 5 minutes, then turn the heat to low and simmer for about 15 minutes, or until water has been absorbed. Remove from heat and fluff with a fork.
3. In a large bowl, combine quinoa, sweet potatoes, and red onion. Add spinach, drizzle with balsamic vinegar, and toss in dried cranberries. Stir to combine. Season with salt and pepper and serve.

(Inspired by Two Peas & Their Pod)