Chopped Salad With Quinoa Sweet Potatoes Apples Recipes

CHOPPED SALAD WITH QUINOA, SWEET POTATOES, AND APPLES

Steps:

• Preheat oven to 400°F.
• Toss the sweet potatoes with 1 tbsp olive oil and spread out on a rimmed baking sheet. Sprinkle with salt and pepper and toss gently to coat. Bake in the oven until golden and tender, 25-30 minutes. Allow to cool to room temperature.
• While the sweet potatoes are cooking, rinse the quinoa with cold water in a fine-mesh sieve. Transfer to a medium pot and cover with 2 cups water. Bring to a boil, then turn heat down to a simmer, cover, and cook until liquid has absorbed, about 15 minutes. Fluff the quinoa with a fork, transfer to a large bowl, and set aside.
• In a small mixing bowl, whisk together the remaining 6 tbsp of olive oil, apple cider vinegar, mustard, and salt and pepper.
• Add the roasted sweet potatoes to the bowl of quinoa. Add the diced apples, greens, and sliced red onion (optional). Drizzle with the dressing and toss well to coat. Serve immediately.

SWEET POTATO APPLE SALAD

Steps:

• In 4- to 6-quart Dutch oven, place steamer basket; add 1/2 inch water (water should not touch bottom of basket). Place sweet potatoes in basket; cover tightly and heat to boiling. Reduce heat to low; steam covered 16 to 17 minutes or until tender. Plunge potatoes into ice water until cold; drain.
• Meanwhile, sprinkle walnuts in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until golden brown.
• In large bowl, sprinkle apples with sugar and lime juice; toss gently to coat. Stir in sweet potatoes, raisins, salt and 3 tablespoons of the walnuts.
• In small bowl, stir together yogurt and mayonnaise. Pour over sweet potato mixture; toss gently to coat. Sprinkle with remaining 1 tablespoon walnuts. Cover; refrigerate at least 2 hours or up to 12 hours.

APPLE & SWEET POTATO QUINOA

Steps:

• In a large saucepan, combine stock and quinoa; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until liquid is almost absorbed. Remove from heat., Meanwhile, in a 6-qt. stockpot, heat oil over medium heat. Add sweet potatoes and shallots; cook and stir 5 minutes. Add apples; cook and stir 6-8 minutes longer until potatoes and apples are tender., Stir in wine and salt. Bring to a boil; cook, uncovered, until wine is evaporated, about 1 minute. Stir in black beans and quinoa; heat through.

ROASTED SWEET POTATO QUINOA SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Set aside to cool.
• Toss sweet potatoes in olive oil on a baking sheet.
• Roast in the preheated oven until tender, 20 to 25 minutes. Set aside to cool.
• Mix broccoli, yellow pepper, red pepper, and cucumber in a large bowl; stir in quinoa and sweet potatoes.
• Whisk extra-virgin olive oil, maple syrup, lemon juice, lime juice, salt, and pepper in a small bowl. Mix dressing into salad; garnish with cilantro.

CHICKEN QUINOA SALAD WITH APPLES AND MOZZARELLA

Steps:

• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Spread on a platter; let cool.
• Combine chicken, Granny Smith apples, mozzarella cheese, parsley, thyme, salt, and pepper in a large bowl. Mix in raspberry vinaigrette. Chill salad for 20 minutes.
• Fold quinoa into the salad. Refrigerate until serving.