Ingredients and Weight:
- Quinoa, cooked: 4 cups (dry weight)
- Sweet potatoes, peeled and cubed: 600g
- Chickpeas, canned and rinsed: 400g
- Red onion, finely chopped: 1 medium
- Parsley, chopped: 1/2 cup
- Walnuts, chopped: 1/2 cup
- Dried cranberries: 1/2 cup
- Olive oil: 4 tablespoons
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Toss sweet potatoes with 2 tablespoons of olive oil, salt, and pepper. Roast for 25-30 minutes, or until tender and slightly browned.
- While the sweet potatoes are roasting, cook the quinoa according to package directions.
- In a large bowl, combine the cooked quinoa, roasted sweet potatoes, chickpeas, red onion, parsley, walnuts, and cranberries.
- Drizzle with the remaining 2 tablespoons of olive oil and toss to combine. Season with salt and pepper to taste.
Nutritional Information:
- Calories: 250 per serving (1 cup)
- Protein: 10g
- Carbohydrates: 40g
- Fat: 10g
Dish Characteristics:
- Vibrant and colorful
- Packed with nutrients and fiber
- Warm and comforting
- Perfect for a light lunch or side dish
User Comments:
- "This salad is delicious and filling. I love the combination of sweet potatoes and quinoa."
- "I made this for a potluck and it was a huge hit. Everyone raved about it!"
- "The roasted sweet potatoes add a touch of sweetness that balances the savory flavors."
Special Precautions and Tips:
- If you don't have dried cranberries, you can substitute with raisins or cherries.
- For a vegan version, omit the walnuts and use olive oil instead of butter.
- Leftover salad can be stored in the refrigerator for up to 3 days.
