Sweet Potato and Quinoa with a Lime Vinaigrette

Ingredients

• 1 cup quinoa (uncooked)
• 1 ½ cups water
• 1 large sweet potato, peeled cut into small chunks
• 1 unpeeled apple, cut into small chunks
• ½ cup pecans or walnuts
• 1/2 cup dried cranberries
• ½ cup (each) cilantro and parsley, finely chopped
• ½ teaspoon salt
• ½ cup coconut (optional)
• ¼ teaspoon cinnamon
• ½  cup lime juice
• 3-4 tablespoons, agave (to taste)

Directions

On a baking sheet, roast the sweet potatoes on 350 degrees for 45 minutes. Meanwhile, wash quinoa. In a saucepan, cook quinoa  in 1 ½ cups water (covered with a lid) until water completely evaporates (approximately 15 minutes)—do NOT stir while cooking. When quinoa and sweet potato are cooked, mix them together and then add the apples, pecans, cranberries, cilantro/parsley, salt, coconut, and cinnamon. For the vinaigrette, in a blender, mix lime juice and agave nectar. Pour desired amount over quinoa.

Submitted by Rachel Yaseen, The Organic Kitchen Tucson