Sometimes you find healthy recipes in unexpected places.
I found this amazing one in a winter issue of Food and Wine magazine. I love Food and Wine, but it’s not exactly what you would call a health magazine. Every once in a while they surprise me with something fresh and healthy.
This recipe is the ultimate side dish but it also makes a satisfying meal. Be prepared for leftovers because this recipe makes a large quantity! Don’t worry – you won’t have trouble finishing them.
I am literally addicted to this salad. I crave it, and once I start eating it, I cannot stop!
Healthwise, this recipe is top notch. Arugula, a cancer fighting cruciferous vegetable that often goes over-looked, plays a big part in this salad. And with all the sweet potato, quinoa, red onion, green apple, and parsley, this salad is loaded with antioxidants.
Arugula, Quinoa, and Apple Salad
makes 10-12 servings
can be made in 30 min or less (may take longer initially until you have the hang of it)
- 1/2 Cup extra virgin olive oil
- 1.5 Cups Quinoa
- 1.5 pounds sweet potatoes, diced
- Fresh ground black pepper
- 1/4 Cup Apple Cider Vinegar
- 2 large green apples, diced
- 1/2 cup chopped flat-leaf parsley
- 1/2 medium red onion, very thinly sliced
- 8 packed cups baby arugula
Step 1: Preheat oven to 400 degrees Farenheit.
Step 2: Toast the quinoa: place 1 Tablespoon of the olive oil in a saucepan over med-high heat. Add the quinoa, give it all a stir, and continue to cook and stir until the quinoa becomes lightly toasted. When done, you will be able to smell toasty notes and see that it has turned a light brown color. Add 3 cups of water, along with salt and pepper and bring to a boil. Once boiling, lower heat to low, cover and simmer for 15 minutes. While the quinoa is cooking, wash, and chop the sweet potato. On a rimmed baking sheet, toss the sweet potato with 1 tablespoon of the olive oil and season with salt and pepper. Place in the oven to roast for 20-25 minutes. Stir the potatoes periodically while they are roasting. When the quinoa is done, take off the lid and stir it around to let the heat escape.
Step 3: Wash and chop the apples and parsley. Slice up your onion. Wash and dry your greens.
Step 4: Once the quinoa and sweet potatoes have cooled to room temperature, combine them into a large bowl along with the apple, onion, parsley, sweet potato, arugula, remaining 2 tablespoons of olive oil, and the apple cider vinegar. Taste and add more salt and pepper as needed.
ENJOY! My mouth is watering just talking about this.
Tips and Tricks
- Please take the time to toast the quinoa, the flavor is amazing! However, if you are short on time, this would be one way to shorten the recipe. Just add the remaining olive oil at the end.
- Peel the sweet potatoes before roasting unless they are organic.
- Slice the onion as thin as possible, otherwise it will be over-powering.
- You can use other baby greens but try to stick with Arugula for the health benefits.
- If you roast the sweet potatoes until they are crunchy, they will become almost like croutons!
Let me know what you think!
Thank you Food and Wine!