Sweet Potato Cranberry Quinoa Salad

Introduction

Today, I am excited to share a unique and flavorful dish that perfectly combines sweet and savory elements. This recipe is perfect for those looking to explore new flavor combinations and surprise their taste buds.

Ingredients

• quinoa
• vegetable broth
• sweet potato
• dried cranberries
• pecans
• maple syrup
• cinnamon
• salt and pepper

Kitchen Tools

• saucepan
• baking sheet
• mixing bowl
• oven

Preparation

In a saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed.

Preheat the oven to 400°F (200°C). On a baking sheet, place the diced sweet potato and drizzle with olive oil, salt, and pepper. Roast in the oven for 20-25 minutes until tender and slightly caramelized.

In a mixing bowl, combine the cooked quinoa, roasted sweet potato, dried cranberries, chopped pecans, maple syrup, cinnamon, salt, and pepper. Mix well to combine all the flavors.

Tips

For an extra burst of flavor, try adding a sprinkle of feta cheese or a squeeze of fresh lemon juice before serving.

Serving

The total weight of the dish is approximately 580g, making 4 servings. Each serving is around 145g. One serving contains approximately 250 calories.

I hope you enjoy this unique dish and feel inspired to experiment with your own twist. Bon appétit!