1large sweet potato (or 2 small),peeled, cut into 1/4-inch cubes
1/4teaspoonpaprika
1/4teaspoonsumac
1/2teaspoongranulated garlic
1/2cupslivered almonds
1cupdried cranberries
4scallions,chopped
1cupparsley leaves,chopped
Instructions
Place 1 tsp oil, quinoa and ½ tsp salt in a small pot (that comes with a lid) over medium-high heat. Stir about 1 minute to ever-so-slightly toast the seeds. Add water. Bring mixture to a boil.
Reduce heat to low, cover the pot, and allow quinoa to simmer for about 15 minutes, until it is tender.
Pour cooked quinoa into a fine mesh strainer and allow any excess liquid to strain out. (Quinoa retains lots of liquid, so although this step is not absolutely necessary, it is highly recommended.)
Add vinegar, honey and pepper to the drained quinoa. Mix to distribute evenly.
While quinoa simmers, preheat oven to 350°. Line two baking sheets with parchment paper.
Place sweet potato, 2 Tbsp oil, paprika, sumac, garlic and ¼ tsp salt onto a prepared baking sheet.
Bake 35 minutes, until edges of the sweet potato begin to char ever so slightly. Remove from oven; with a spatula, gently move sweet potatoes around so they don’t stick.
Meanwhile, place almonds on second prepared baking sheet. Bake 10 to 12 minutes, stirring every few minutes, until almonds are fragrant and lightly golden. Allow each element to cool separately.
Once cooled, combine quinoa, sweet potato, almonds, cranberries, scallions and parsley in a large bowl. Serve cold and enjoy!