Target: 6 × 4 inches · landscape

Quinoa Salad with Roasted Sweet Potato and Pepitas

45 min · 4 servings

Ingredients

□ 1 cup white quinoa

□ 1 3/4 cups water

□ 1 lb sweet potato

□ 3 tbsp extra-virgin olive oil, divided

□ 1 tsp kosher salt, divided

□ 1/4 tsp black pepper

□ 1/2 tsp ground cumin

□ 2 medium limes

□ 1 tsp honey

□ 1/3 cup raw pepitas

□ 3 scallions

□ 1/2 cup packed fresh cilantro leaves and tender stems, chopped

1. Heat the oven. Cube sweet potato; toss with 1 tbsp oil, 1/2 tsp salt, and pepper, then spread on a sheet pan.

2. Roast potato for 25 minutes, turning once. Rinse quinoa, then simmer with water and 1/4 tsp salt for 15 minutes.

3. Rest quinoa covered for 5 minutes and fluff. Toast pepitas in a dry skillet until fragrant.

4. Whisk lime juice and zest with oil, cumin, honey, and salt. Dress quinoa; gently fold in potato, scallions, cilantro, and pepitas.

Cook’s note: Cool the quinoa uncovered briefly before dressing if serving the salad at room temperature.