Quinoa Salad With Sweet Potatoes And Apples

• 1/2 cup extra-virgin olive oil
• 1 1/2 cups quinoa
• 3 cups low-sodium vegetable broth
• Salt
• 1 1/2 pounds sweet potatoes, peeled and cut into 3/4-inch dice
• Freshly ground pepper
• 1/3 cup apple cider vinegar
• 2 large Granny Smith apples, cut into 1/2-inch dice
• 1/2 cup chopped flat-leaf parsley
• 1/2 medium red onion, thinly sliced
• 8 packed cups baby greens, such as arugula or kale (about 6 ounces)

1. 1. Preheat the oven to 400u0b0. On a baking sheet, toss the sweet potatoes with 1 tablespoon of the olive oil and season with salt and pepper. Roast for about 25 minutes, stirring once, until golden and softened. Let cool.
2. 2. While sweet potatoes are cooking, in a large saucepan, heat 1 tablespoon of the olive oil. Add the quinoa and toast over moderate heat, stirring, for 2 minutes. Add 3 cups of broth, season with salt and bring to a boil. Cover and simmer the quinoa for 16 minutes. Remove from the heat and let stand for 10 minutes. Fluff the quinoa, spread it out on a baking sheet and allow it to cool, about 20 minutes.
3. 3. If using kale that is not very tender, blanch the kale in boiling water for about 1-2 minutes, then plunge into an ice bath. Spoon out with a slotted spoon and squeeze out some excess water, allowing to dry on a paper towel.
4. 4. In a large bowl, whisk the remaining 6 tablespoons of olive oil with the vinegar; season with salt and pepper. Add the quinoa, sweet potatoes, apples, parsley, onion and greens and toss well. Serve right away.
5. MAKE AHEAD The quinoa and sweet potatoes can be refrigerated for up to 2 days.
6. This salad tastes great on day two-three, but the presentation isn't as great so it should be prepped and served immediately.

extravirgin olive oil, quinoa, lowsodium, salt, sweet potatoes, freshly ground pepper, apple cider vinegar, apples, flatleaf, red onion, baby greens

Taken from www.epicurious.com/recipes/member/views/quinoa-salad-with-sweet-potatoes-and-apples-51440911 (may not work)