A delicious fall quinoa salad made with leftover quinoa, roasted sweet potatoes, apples, craisins, and walnuts, tossed in a tangy apple cider vinaigrette. A family favorite!
Start by roasting your sweet potato. Drizzle cubed sweet potato with olive oil, then bake at 375°F (190°C) for about 30 minutes, adding salt and pepper to taste. In a large bowl, combine the cooked quinoa, roasted sweet potato, chopped apples, craisins, and chopped walnuts. In a separate, small bowl, combine all the ingredients for the dressing: olive oil, apple cider vinegar, dijon mustard, maple syrup, a pinch of salt, and black pepper to taste. Mix the dressing until well combined. Pour the dressing over the quinoa mixture and toss until the dressing is fully incorporated. Enjoy!
