Weekday Sweet Potato Quinoa Salad

Ingredients

• 1 cup raw quinoa — any type
• 1 large or 2 medium sweet potatoes (about 1 pound), scrubbed clean
• 1 tbsp cumin
• Splash of olive oil
• 1/4 cup raisins or dried cranberries
• About 2 cups (or more) arugula
• 1 green onion, sliced
• DRESSING: 1/4 cup balsamic, sherry, or red wine vinegar
• 1 tsp Dijon mustard
• Pinch of salt
• Freshly ground black pepper
• 1/4 cup extra virgin olive oil
• Optional: avocado, pepitas, lime juice, walnuts, diced bell peppers, or anything else on hand!

Instructions

1. 1Preheat oven to 425°F.
2. 2Slice the sweet potato into small squares (no need to peel first). Toss in a small bit of olive oil, the cumin, and salt. Put in a single layer on a cookie sheet and roast for about 25 minutes until brown, stirring once or twice so they brown evenly.
3. 3In the meantime, rinse quinoa, place in saucepan and add 2 cups of water. Bring to a boil, reduce heat to low, cover and simmer until tender and most of the liquid is absorbed, 15–20 minutes.
4. 4While they are cooking, put the raisins/cranberries, arugula, and green onion into a bowl and sprinkle with the vinegar, mustard, and salt. Toss to coat and let sit for a few minutes, then add pepper and olive oil and stir again. Add any optional items.
5. 5When it's all ready, plate the salad, spoon some quinoa over it, and toss on the crispy, delicious, hot sweet potato.
6. 6Have fun with this — fresh herbs? Toss 'em in. Like garlic in your dressing? Toss it in. Don't have raisins but have apples? Go with that. Enjoy!