Autumn Harvest Quinoa

Preheat oven to 400 F. Line a baking sheet with foil for easy clean-up. Peel and dice the sweet potato into about 3/4-inch chunks. Place the chunks on the prepared baking sheet, drizzle with a tiny bit of olive oil and sprinkle with a pinch or two of salt, and toss to coat. Bake for about 20-25 minutes or until sweet potato is fork-tender. Then remove the pan from the oven and set aside.

Add quinoa along with 3 cups of water to a small pot. Bring to a boil then lower heat and simmer for 15 minutes or until quinoa is tender. Remove from heat and drain any remaining water if necessary.

Add a bit of olive oil to a large pan and saute the onions on medium heat until soft and starting to brown, about 10-15 minutes. At this point, add the diced apples and continue sauteing until they are softened. Add the cranberries, walnuts, cooked quinoa and sweet potato chunks and stir gently.

Whisk the dressing ingredients (1/4 cup of olive oil through salt) together in a small bowl. Pour over the quinoa mixture and stir to combine. Saute about 2 more minutes, until everything is heated through.

Serve hot as a side dish or along with some sauteed greens for a comforting fall meal!

Adapted from Daily Garnish.