Sweet Potato Quinoa Salad

🛒 Ingredients (Check Off As You Measure)

• 2 medium sweet potatoes, peeled and cubed (about 4 cups)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1/4 cup olive oil, divided
• 1 tablespoon maple syrup
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• 1/2 cup chopped pecans, toasted
• 1/3 cup dried cranberries
• 2 green onions, thinly sliced
• 2 cups baby spinach, roughly chopped

🍳 Step-by-Step Instructions

1. Preheat oven to 425°F (220°C). Toss cubed sweet potatoes with 1 tablespoon olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender and caramelized.
2. Meanwhile, combine quinoa and broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let stand for 5 minutes, then fluff with a fork.
3. In a small bowl, whisk together remaining 3 tablespoons olive oil, maple syrup, lemon juice, Dijon mustard, and a pinch of salt and pepper to make the dressing.
4. In a large bowl, combine cooked quinoa, roasted sweet potatoes, pecans, cranberries, green onions, and spinach. Pour the dressing over and toss gently to combine.
5. Serve warm, at room temperature, or chilled. Enjoy!