Quinoa Salad with Sweet Potatoes

This recipe was discovered on Nick's website.  However, I don't want to loose it since it is the first quinoa recipe I ever made and it was well received by both myself and my husband.  And, it falls into the category of things that my youngest can eat.

Quinoa Salad

Yield: Serves 6-8.

Prep Time: 1 hour

Total Time: 1 hour 15 minutes

Ingredients:

2 Cups dried quinoa, rinsed
2 large sweet potatoes, cubed and blanched (or sub 1 medium butternut or acorn squash, halfed, roasted and cubed)
1 Cup dried cranberries (you can use raisins, cherries, mango, whatever)
1 Cup pumpkin seeds (you can use sunflower seeds)
1/2 Cup olive oil
1/4 Cup red wine vinegar
Juice from one lemon
1 Tablespoon honey
1 Teaspoon paprika (optional)
Salt and pepper

Cook quinoa per package instructions.  I purchase it bulk.  So, it is a two parts water to one part quinoa ratio.  All quinoa says to rinse thoroughly.  However, I do not own a strainer with small enough wholes.  I tried using a coffee filter, but that was to fine.  So, rinsing does not occur in my world for quinoa.

First, stick your sweet potatoes on a baking sheet and poke a few holes in them with a fork. Bake them at 350 degrees for about 50-60 minutes until they’re very tender.
By the way this is the same process I used for both the butternut squash and the acorn squash. Just chop them in half, poke some holes in the skin, and bake them for 50-60 minutes.
Let your potatoes cool for a few minutes after they come out of the oven and then peel and slice them into about 1/2 inch strips.  (Nick's instructions.)  Cube the strips.

Then, you mix everything together.
Mix the quinoa, sweet potatoes, cranberries, and seeds.
Mix your dressing up and pour over your quinoa mixture.  Toss to coat.  The dressing should be on the less is more side, not standing in the bottom of the bowl.