This Asian-inspired, Quinoa Sweet Potato Salad is super healthy, can be prepped ahead and simply bursts with bright, fresh, delicious flavor!
To cook the quinoa, rinse in a sieve under cold water for 2-3 minutes to remove the natural bitter coating. Place it in a saucepan along with the water and salt. Bring to a boil then cover with a tight-fitting lid and reduce the heat to very low. Cook, covered for 12 minutes until the grain is tender. Turn off the heat, but leave the lid on for a further 10 minutes, then fluff with a fork and allow to cool slightly.
Combine sweet potatoes, olive oil, coriander, cinnamon and salt on the prepared sheet pan and toss with your hands to coat. Roast in the preheated oven for 20 minutes or until just beginning to caramelize. Add the onion wedges and roast for another 5 minutes. Remove from oven and set aside to cool slightly.
Combine the cooled, cooked quinoa and the veggie mixture on a large platter. Drizzle with half of the dressing and toss to combine. Taste and add more dressing or salt, if needed. Top with the scallions and fresh herbs. Garnish with edible flowers, if desired. Serve extra dressing at the table.
Adapted from a recipe from the Ballymaloe Cookery School.