A Dish You’ll Want On Your Thanksgiving Table!
When I think of Thanksgiving I think of family gathered around the table, a feast of favorite dishes. I love the traditional eats but having made the decision to go gluten-free and also trying to limit sugar, those aren’t always the choices that leave me feeling my best. I want to be able to enjoy the feast and still feel good at the end of the day.
In case you don’t know I LOVE food blogs and I LOVE to try new recipes. There are so many great ones out there! I want to share one of my latest finds with you that will make a colorful and delicious addition to your Thanksgiving table. It’s filled with all of the wonderful flavors of fall like sweet potatoes, pumpkin seeds and cranberries with a zingy lime dressing. Savory and slightly sweet–a marriage made in heaven! Also, it’s gluten free, vegetarian and teenage daughter approved! Here is the recipe as it appears on the Nourished blog. Enjoy!
A deliciously sweet and zesty Roasted Sweet Potato Quinoa Salad recipe made gluten free and vegetarian with oven-roasted sweet potatoes, fluffy white quinoa, dried cranberries, onions and fresh herbs all dressed up in a zesty lime vinaigrette. Perfect for lunch or as a side dish for dinner tonight.
20 minPrep Time
20 minCook Time
40 minTotal Time
- 1 sweet potato, washed, peeled and cut into 1 cm chunks (about 2 1/2 cups sweet potato)
- 1 tablespoon oil (I used avocado oil)
- 1/2 cup dried quinoa
- 1 cup water or stock
- 1/2 cup dried cranberries
- 1/2 cup fresh herbs, roughly chopped (I like cilantro and parsley)
- 1/4 cup finely chopped onion (I like red or green onion)
- 2-3 tablespoons raw pumpkin seeds
- 4 tablespoons extra virgin olive oil
- Juice of 1 lime
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey (or try maple syrup or agave, if vegan)
- 1/8 teaspoon (each) ground cinnamon, ground cumin, ground cayenne pepper
- 1/4 teaspoon sea salt, or to taste
- Preheat oven to 400F and line a baking sheet with parchment or a baking mat for easy clean up.
- Transfer the chopped sweet potato to the baking sheet and drizzle with 1 tablespoon of oil. Gently toss the sweet potatoes with your hand to coat.
- Cover the sweet potatoes loosely with a piece of foil and bake for 20 minutes.
- Remove from the foil covering and let potatoes cool slightly before handling.
- Add dried quinoa and cooking liquid of choice to a pot over high heat. Bring to a boil, then reduce heat to low and cover pot with a tight-fitting lid.
- Let the quinoa cook for 10-12 minutes or until fluffy and no water remains.
- Remove from heat and let cool slightly in pot before handling.
- Add oil, lime juice, vinegar, honey (or sweetener of choice), spices and salt to a bowl or mason jar. Whisk or shake until the salad dressing comes together. Adjust sweetness, salt or lime to taste, if needed. Set aside.
- In a large mixing bowl, add the slightly cooled sweet potatoes, slightly cooked quinoa, cranberries, onions and fresh herbs.
- Pour the dressing over top of the veggies and quinoa. Gentle stir to combine, ensuring everything is evenly coated. Season with additional salt and pepper, if needed.
- Garnish with raw pumpkin seeds on top.
- Serve immediately or store in the fridge for up to 3 days.