Balsamic, Mint & Feta Crunchy Quinoa Salad

A Seasonal Kitchen

Yields About 8 servings

Balsamic, Mint & Feta Crunchy Quinoa Salad

This Balsamic, Mint & Feta Crunchy Quinoa Salad is powerfully nutritious and sinfully delicious. Combine the textures and flavours of smooth sweet potato, salty feta cheese and crunchy pumpkin seeds with a tart lemon vinaigrette.

35 minPrep Time

20 minCook Time

55 minTotal Time

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Ingredients

• 1 cup dried quinoa
• 2 cups water or vegetable broth
• 1 medium sweet potato, peeled and cubed
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon table salt + pinch of pepper
• 1/2 cup dried cranberries (no sugar added)
• 1/2 cup chopped fresh mint
• 1/2 cup crumbled feta cheese
• 1/2 cup roasted pumpkin seeds
For the Dressing:
• 1/4 cup extra-virgin olive oil
• Juice from 1 lemon
• 1 tablespoon honey
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard

Instructions

1. Preheat oven to 425 degrees Fahrenheit and line a large baking tray with parchment or spray with non-stick cooking spray. Set aside and prepare quinoa.
2. Combine quinoa and water or vegetable broth in a saucepan over medium heat. Bring to a boil. Once boiling, turn the temperature to low, cover with a lid and let simmer for 15 minutes (or until quinoa is cooked through)*.
3. While quinoa is cooking, dice sweet potato into small cubes (slightly smaller than the size of a dice). Toss with 1 tablespoon extra-virgin olive oil, salt and pepper. Bake for 15-20 minutes or until tender. Toss halfway through to avoid burning.
4. Once quinoa and sweet potato are cooked, let them cool for about 20 minutes. In the meantime, prepare dressing in a small container and stir well.
5. In a medium bowl, combine cooked quinoa, sweet potato, dried cranberries, fresh mint, feta cheese and pumpkin seeds. Toss with dressing and serve immediately.

Notes