• prep: 20 min
• cook: 20 min
• total: 40 min

servings:

A deliciously sweet and zesty Roasted Sweet Potato Quinoa Salad recipe made gluten free and vegetarian with oven-roasted sweet potatoes, fluffy white quinoa, dried cranberries, onions and fresh herbs all dressed up in a zesty lime vinaigrette. Perfect for lunch or as a side dish for dinner tonight.

• 1 sweet potato, washed, peeled and cut into 1 cm chunks (about 2 1/2 cups sweet potato)
• 1 tablespoon oil (I used avocado oil)
• 1/2 cup dried quinoa
• 1 cup water or stock
• 1/2 cup dried cranberries
• 1/2 cup fresh herbs, roughly chopped (I like cilantro and parsley)
• 1/4 cup finely chopped onion (I like red or green onion)
• 2-3 tablespoons raw pumpkin seeds
• 4 tablespoons extra virgin olive oil
• Juice of 1 lime
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey (or try maple syrup or agave, if vegan)
• 1/8 teaspoon (each) ground cinnamon, ground cumin, ground cayenne pepper
• 1/4 teaspoon sea salt, or to taste

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