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Autumn Quinoa Salad https://www.metro.ca/userfiles/image/recipes/salade-quinoa-11403.jpg PT40M PT40M PT1H20M
Preheat your oven to 420°F (215°C).Line a baking sheet with parchment paper.Toss the sweet potato slices with the olive oil, cinnamon, cayenne, and sea salt and place them in a single layer on the baking sheet. Roast in the oven for 20 - 25 minutes, turning once, until they are soft and starting to brown.Place the pecans on a small baking sheet and toast them in the oven along with the sweet potatoes for 5 minutes. Keep a close eye on them as they will burn easily at this temperature.Cook the quinoa according to package directions. When the quinoa is cooked, fluff with a fork and set aside with the lid off.Combine sweet potatoes with the quinoa, pecans, and bitter greens in a large bowl.Add the dressing to taste and toss well before serving.
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1 lb (454 g) sweet potatoes (peeled or skin-on), washed and cut into 1/4'' slices (6 mm) 1 tablespoon (15 ml) Irresistibles olive oil 1 pinch Irresistibles cinnamon, cayenne, and sea salt 1/2 cup (125 ml) Irresistibles pecan halves 2/3 cup (160 ml) Selection quinoa To taste a few handfuls of bitter greens, minced (aragula, spinach or mustard greens) To taste Irresistibles maple dijonnaise salad dressing
Autumn Quinoa Salad

Autumn Quinoa Salad

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4
Appetizers
0:40
Preparation
0:40
COOKING
1:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 lb
    (454 g)
    sweet potatoes (peeled or skin-on), washed and cut into 1/4'' slices (6 mm)
  • 1 tablespoon
    (15 ml)
    Irresistibles olive oil
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    1 L SELECTED VARIETIES


  • 1 pinch
    Irresistibles cinnamon, cayenne, and sea salt
  • 1/2 cup
    (125 ml)
    Irresistibles pecan halves
  • 2/3 cup
    (160 ml)
    Selection quinoa
  • To taste
    a few handfuls of bitter greens, minced (aragula, spinach or mustard greens)
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  • To taste
    Irresistibles maple dijonnaise salad dressing
Imprimer ma sélection

Preparation

Preheat your oven to 420°F (215°C).

Line a baking sheet with parchment paper.

Toss the sweet potato slices with the olive oil, cinnamon, cayenne, and sea salt and place them in a single layer on the baking sheet. Roast in the oven for 20 - 25 minutes, turning once, until they are soft and starting to brown.

Place the pecans on a small baking sheet and toast them in the oven along with the sweet potatoes for 5 minutes. Keep a close eye on them as they will burn easily at this temperature.

Cook the quinoa according to package directions. When the quinoa is cooked, fluff with a fork and set aside with the lid off.

Combine sweet potatoes with the quinoa, pecans, and bitter greens in a large bowl.

Add the dressing to taste and toss well before serving.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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