Ingredients

The following ingredients have 6 Servings
  • 1 medium sweet potato (peeled and cut into 1-inch cubes)
  • 1 cup quinoa (rinsed and drained)
  • 1-1/2 cups reduced sodium chicken stock
  • 1/2 cup dried unsweetened cranberries
  • 1/4 cup finely sliced green onion
  • 1/4 cup chopped fresh cilantro or basil leaves
  • 1/4 cup unsalted roasted pepitas (pumpkin seeds)
  • pepper
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon Dijon mustard
  • 1-1/2 teaspoons apple cider vinegar
  • 4 teaspoons pure maple syrup
  • 1-1/2 tablespoons extra virgin olive oil
  • 2 teaspoons fresh lemon juice

Instruction

  • Preheat your oven to 425° F (220° C). Lightly coat a baking sheet with oil (I used coconut oil).
  • Place the sweet potato cubed in a single layer on the prepared shaking sheet. Roast them for 15 minutes or until just tender.
  • Meanwhile, in a saucepan, combine the quinoa and stock. Bring to a boil, then cover and simmer on low heat for 15 minutes, until the quinoa is light and fluffy and the water has been absorbed. Remove from heat and set aside, covered, to absorb any remaining liquid.
  • Transfer cooked quinoa to a serving bowl. Add the roasted sweet potatoes, dried cranberries, green onions, cilantro, pepitas, and salt and pepper. Set aside.