Quinoa Salad with Sweet Potatoes and Apples

This delicious, super-healthy quinoa salad is a great meal-in-one; it makes an ideal vegetarian option at the Thanksgiving table

Ingredients

• 1/2 cup extra-virgin olive oil
• 1 1/2 cups quinoa
• Salt
• 1 1/2 pounds sweet potatoes, peeled and cut into 3/4-inch dice
• Freshly ground pepper
• 1/4 cup apple cider vinegar
• 2 large Granny Smith apples, cut into 1/2-inch dice
• 1/2 cup chopped flat-leaf parsley
• 1/2 medium red onion, thinly sliced
• 8 packed cups baby greens, such as arugula or kale (about 6 ounces)

Directions

• Step 1. Preheat the oven to 400°. In a large saucepan, heat 1 tablespoon of the olive oil. Add the quinoa and toast over moderate heat, stirring, for 2 minutes. Add 3 cups of water, season with salt and bring to a boil. Cover and simmer the quinoa for 16 minutes. Remove from the heat and let stand for 10 minutes. Fluff the quinoa, spread it out on a baking sheet and refrigerate until it is chilled, about 20 minutes.
• Step 2. Meanwhile, on a baking sheet, toss the sweet potatoes with 1 tablespoon of the olive oil and season with salt and pepper. Roast for about 25 minutes, stirring once, until golden and softened. Let cool.
• Step 3. In a large bowl, whisk the remaining 6 tablespoons of olive oil with the vinegar; season with salt and pepper. Add the quinoa, sweet potatoes, apples, parsley, onion and greens and toss well. Serve right away.