YIELD: 6 servings
¼ cup (60 mL) white wine vinegar, or less to taste
¼ cup (60 mL) maple syrup
¼ cup (60 mL) tamari sauce or soy sauce
¼ cup (60 mL) freshly squeezed orange juice
2 tablespoons (30 mL) sesame oil*
1 tablespoon (15 mL) minced ginger
2 cups (500 mL) quinoa
4 cups (1 L) vegetable or chicken stock
1½ pounds (750 g) sweet potatoes, peeled and diced
2 tablespoons (30 mL) olive oil
Salt and pepper, to taste
¼ cup (60 mL) sunflower seeds or sesame seeds, toasted**
½ bunch spinach, rinsed and chopped
3 green onions, sliced diagonally
* Ensure that the oil is processed in a nut or peanut-free environment. If not, use olive oil.
**Ensure that the seeds were processed in a nut or peanut-free environment. If not, substitute with raisins or omit the seeds with no substitution.
1. To make the dressing, combine the vinegar, maple syrup, tamari, orange juice, sesame oil, and ginger in a small bowl. Mix well and set aside in the refrigerator.
2. To make the salad, rinse the quinoa in a fine sieve until the water runs clear. Drain well to remove the excess water and then toast in a large dry skillet over high heat for about 30 seconds (this gives quinoa a nutty flavor). Transfer the quinoa to a bowl to prevent it from toasting further.
3. Pour the stock into a large saucepan and bring to a boil over high heat, and then add the toasted quinoa. Reduce the heat and simmer, covered, for 15 minutes, or until the quinoa is cooked and the stock almost all absorbed. Drain the quinoa and set aside to cool, and then transfer to large bowl.
4. Preheat oven to 375°F (190°C).
5. Put the sweet potatoes in a small bowl and toss with the olive oil and salt and pepper. Spread the sweet potatoes on a baking sheet and bake in the oven for 20 minutes, or until tender. Remove from oven and set aside to cool. Do not turn off the oven.
6. Spread the seeds on a baking sheet and lightly toast them in the oven for 5 minutes. Remove from the oven and set aside to cool.
7. Add the sweet potatoes, spinach, and green onions to the quinoa and mix thoroughly.
8. Toss the dressing with the quinoa mixture, sprinkle the seeds over top, and refrigerate for 2 hours before serving.
Loved it! Very tasty and healthy. Great lunch for work. Left by: Janine (13 Sep 2011)
I loved this recipe. It is delicious and healthy. I don't have any food allergies that I know of anyway just trying to be healthy and enjoy the food at the same time. Left by: janine (13 Sep 2011)
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