QUINOA SALAD WITH SWEET POTATOE PECANS AND CRANBERRIES

                                                                                              By CHEF DAN

Serves 4

 

INGREDIENTS:

1cup quinoa

1-1/2-cups vegetable stock

1 sweet potato, peeled and diced

1 red onion, diced

1/2-cup fresh cranberries, halved

1 tablespoon fig vinegar

1 garlic clove, chopped

1/4-cup toasted pecans

1 tablespoon honey

1 tablespoon olive oil

2 tablespoons fresh chopped parsley

A sprinkle of curry powder, and ginger powder

Kosher salt and freshly ground black pepper

 

DIRECTIONS:     (PRE-HEAT OVEN TO 375 DEGREE OVEN)

1.   Place quinoa in a sauce pan with stock and pinch of salt.

2.   Cover the pot, bring to a boil, then reduce to low and simmer for 15 minutes.

3.   Remove from heat and set aside to cool.

4.    In a roasting pan add the sweet potatoes, cranberries, onion, and garlic.

5.   Drizzle with a splash of olive oil, and honey to coat.

6.   Sprinkle with salt, curry and ginger powder.

7.   Toss everything together.

8.   Roast in the pre-heated oven for 15-20 minutes.

9.   Meanwhile heat a skillet and lightly toast the pecans, till fragrant.

10.                In a serving bowl, add the cooked quinoa, and roasted sweet potato mixture.

11.                Add in toasted pecans, chopped parsley, and fig vinegar.

12.                Drizzle with olive oil and season with salt and pepper.

 

ENJOY DAN:                BON-APPETITE!!