Fall Quinoa Salad

1 c quinoa

2 c water

1/2 t salt

1 large or 2 small sweet potatoes, peeled and diced

1/2 c dried cranberries

1/4 c pecan pieces

Pumpkin Seed Dressing (see recipe below) or low fat bottled salad dressing

Boil quinoa in salted water then reduce heat to low and cover for ~10 minutes.  Add diced sweet potato and dried cranberries and continue to cook until quinoa has little white halos around each piece.  Remove from heat and remove lid.

Make pumpkin seed dressing or use a low fat prepared salad dressing with vidalia onion or ginger (though I like ginger on everything).  Stir in 3 T of salad dressing to start, adding more if needed.  Sprinkle pecan pieces over salad just before serving.  Served warm, cool, or at room temperature. 

For a sweet touch, add a bit of agave nectar to the pumpkin seed dressing or candy the pecans.  To make candied pecans, heat 2 T sugar and 1/4 c pecan pieces over medium heat while stirring constantly.  Once the sugar melts and covers the pecans, pour the pecan pieces onto wax or parchment paper.  Once the pecans have cooled, break them apart.


Pumpkin Seed Dressing (adapted from Fat Free Vegan)

Blend until smooth:

1/4 c pumpkin seeds

1/3 c water

juice of 1 lime

2 T vegan mayo

1 t white or yellow miso (or 1/2 t salt)

1 T balsamic vinegar

1 clove of garlic

1/4 t ground cumin