Quinoa Salad with Sweet Potatoes and Apples

Ingredients

• 0.3 cup apple cider vinegar 
• 8 cups baby greens such as arugula or kale packed (; 6 ounces)
• 0.5 cup flat-leaf parsley chopped
• 2 large granny smith apples cut into 1/2-inch dice (large)
• 0.5 cup olive oil extra-virgin
• 30 servings pepper freshly ground
• 1.5 cups quinoa 
• 0.5  onion red thinly sliced (medium)
• 30 servings salt 
• 1.5 pounds sweet potatoes peeled cut into 3/4-inch dice

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• whisk

Directions

1. Preheat the oven to 40
2. In a large saucepan, heat 1 tablespoon of the olive oil.
3. Add the quinoa and toast over moderate heat, stirring, for 2 minutes.
4. Add 3 cups of water, season with salt and bring to a boil. Cover and simmer the quinoa for 16 minutes.
5. Remove from the heat and let stand for 10 minutes. Fluff the quinoa, spread it out on a baking sheet and refrigerate until it is chilled, about 20 minutes.
6. Meanwhile, 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.
7. Let cool.
8. In a large bowl, whisk the remaining 6 tablespoons of olive oil with the vinegar; season with salt and pepper.
9. Add the quinoa, sweet potatoes, apples, parsley, onion and greens and toss well.
10. Serve right away.