Sweet and Crunchy Quinoa Salad

Elenora Asbury

Ingredients

1 cup quinoa, rinsed
1 medium sweet potato, peeled and cut into 1/2-inch cubes, all around the same size
3 1/2 tablespoons extra virgin olive oil, divided
1/3 cup pine nuts
4 teaspoons apple cider vinegar
2 teaspoons honey
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon cinnamon
1/3 cup dried cranberries
4 scallions, sliced

Preheat oven to 400F.
Place the quinoa into a small saucepan and add 2 cups of water. Bring to a boil and then simmer for 15 minutes, or until the water is evaporated.
Turn off the heat and let quinoa sit covered for at least one hour or preferably three hours.
Place the sweet potato cubes into a roasting pan and toss with 1/2 tablespoon of the olive oil. Bake for 25 minutes, or until you can just pierce the cubes with a fork. Set aside.
Place the pine nuts into a small pan over medium heat until lightly toasted, stirring often. Set aside.