I’m on a sweet potato kick right now. I’ve been having them on my kale salads and in my granola. I’ve been toying with the idea of adding them to some chai-spiced drop cookies, but you know, we’ll have to see about that.
Most recently, I had them in this Roasted Sweet Potato and Quinoa salad, alongside some of my other best food friends: toasted pecans, goat cheese, shallots, and crunchy little celery bits. Oh and with a classic and perfectly assertive vinaigrette.
This recipe was inspired by a Smitten Kitchen recipe that I like to make every Fall. I think it’s just about perfect in every way. Blistered sweet potato coins topped with a crunchy, tangy “fall salsa” (her words, not mine) full of celery, pecans, goat cheese. Basically everything I added to this quinoa salad.
Not that this recipe is at all an attempt to improve upon the original. Rather, I just wanted a way for all the flavors in my favorite side dish to coincide with a meal I could eat as a respectable lunch. Enter the whole grains and white beans.
- 1 cup quinoa
- 2 cups vegetable stock
- 2 medium sweet potatoes
- ½ cup pecans, roughly chopped
- 4 stalks celery
- ½ cup dried cranberries
- 1 14 ounce can great northern white beans
- 4 ounces goat cheese
- ½ cup flat leaf parsley
- 1 small shallot, minced
- ½ cup olive oil, divided
- 2 tablespoons red wine vinegar
- 2 teaspoons dijon mustard
- salt and pepper, to taste
- In a small saucepan, bring the quinoa and vegetable broth to a boil over high heat. Once boiling, cover and reduce heat. Simmer for 15-17 minutes or until quinoa is cooked through. Fluff with a fork and set aside.
- Wash the sweet potatoes and chop them into bite-sized chunks. Toss them a few tablespoons of the olive oil, and a bit of salt and pepper. Spread onto a baking sheet and bake at 475 degrees F for about 13 minutes, or until mostly soft. Remove the pan from the oven, give the potatoes a quick stir and add the pecans. Place the pan back in the oven and bake for another 5 minutes or until pecans are toasty and aromatic.
- Drain and rinse the white beans. Chop the celery and the parsley and crumble the goat cheese. Add the beans, celery, parsley, cheese, and cranberries to the quinoa along with the potatoes and pecans.
- Whisk together the red wine vinegar, dijon mustard, and shallot. Slowly drizzle in the remaining olive oil, whisking until incorporated. Season with salt and pepper and then pour over the quinoa mixture. Stir to combine, taste, and add most salt and pepper, as needed.