Goldenberry Quinoa Salad with an Orange Vinaigrette
Equipment
- 1 Oven
- 1 medium sized bow
Ingredients
For the potatoes
- 1 ½ cups peeled sweet potato cut into ½ inch squares
- 1 tablespoon coconut oil
- 1-2 garlic cloves minced
- salt & pepper to taste
For the quinoa
- 1 c. quinoa
- 2 c. water
- 3 T. minced shallots
- 1/2 cup goldenberries chopped coarsely (you can use raisins, cranberries or chopped apricots in place of the goldenberries if you don’t have access to them)
For the dressing
- ¼ cup extra virgin olive oil
- 1 orange zested then cut in half using the juice of one half and then chopped pieces of the other half
- 1 tsp maple syrup you can sub using honey
- 1 t. ground cumin
- ½ tsp ground coriander
- salt and pepper to taste
For garnish
- 1/3 c. toasted pine nuts or sliced almonds
- handful of chopped parsley & fresh mint
Instructions
To cook the potatoes
- Preheat your oven to 400 degree F
- Line a baking sheet with parchment paper
- While your oven is preheating, peel and cut your sweet potatoes into ½ inch pieces.
- Place potatoes in a bowl and drizzle 1T of coconut oil over them along with a few pinches of salt and pepper then massage the oil in.
- Lay them out onto the baking sheet and bake for 20 minutes. Mush them around a bit and then bake for another 15-20 minutes depending on how crunchy you like them.
To cook the quinoa
- Rinse your quinoa in 3 changes of water until the water becomes clear.
- Then, in a medium sized saucepan (about 2 qts) over medium high heat, toast your quinoa for about 3-5 minutes, stirring occasionally.
- While your quinoa is toasting, mince the shallots and coarsely chop the goldenberries.
- Add water, shallot, and godenberries to the quinoa. Bring to a boil, cover, and reduce heat to low; cook for about 12-15 minutes or until the water has evaporated.
- Once it’s finished cooking, let it sit for 5 minutes and then fluff with a fork.
To make the dressing
- While the quinoa & potatoes are cooking, prep your dressing and garnishes.
- Rinse and chop the parsley and mint then set aside.
- Grate the orange peel and then cut the orange in half. Squeeze the juice out of one half then remove the pieces from the other half and chop into bite-size pieces.
- Using a mason jar, add your oil, maple syrup, the orange juice & pieces, and the spices and shake up and set aside.
- If your pine nuts aren’t already toasted, toast them in a skillet until they become fragrant and begin to turn golden and brown in spots.
To assemble the salad
- Put the quinoa in a medium sized bowl, pour in the dressing and toss to combine. Add in your sweet potatoes, parsley, mint and pine nuts and toss again.