🌱Candy Potato & Quinoa Salad with Lemony Tahini-Maple Dressing 🌱 by cookingforpeanuts
✅Serves 4
1 giant candy potato, minimize into ¾-inch items (about 2 ½ cups)
½ teaspoon dried thyme
½ teaspoon floor cinnamon
¼ teaspoon floor nutmeg
Drizzle of olive oil plus 1 tablespoon (or coconut aminos)
Salt & freshly floor black pepper to style
1 cup raw quinoa, rinsed
2 medium yellow onions, sliced into rings
Drizzle of coconut aminos (non-obligatory)
✅For the tahini dressing:
1/three cup tahini
three tablespoons contemporary lemon juice (about 1 giant lemon)
1 tablespoon Dijon mustard
1 tablespoon maple syrup
1 garlic clove
Salt & black pepper to style
✅2 packed cups arugula
½ cup cashews or to style
✅Preheat the oven to 425ºF. Line a big rimmed baking sheet with a silicone mat or use a nonstick sheet.
✅Switch the candy potato to the ready baking sheet. Add the thyme, cinnamon, nutmeg, salt, and pepper. Drizzle with olive oil. Toss to coat. Roast for about 20 minutes, or till fork tender, tossing midway.
✅Add the quinoa with 2 cups water to a medium saucepan. Carry to a boil earlier than lowering the warmth. Simmer lined for 15 minutes. Take away from the warmth and put aside.
✅In the meantime, cook dinner onions. Warmth 1 tablespoon oil in a big nonstick skillet over medium-high warmth. (Or add 1 tablespoon coconut aminos to onion.) Cook dinner onions for about 20 minutes, or till golden brown, stirring sometimes. Drizzle with coconut aminos (non-obligatory).
✅In the meantime, to a medium jar, add the tahini, lemon juice, Dijon, maple syrup, and 1/three cup water. Grate the garlic into the jar. Place the lid on the jar and shake vigorously. Salt and pepper.
✅Switch the quinoa to a big bowl. Combine within the arugula. Add the candy potato, onions, and cashews and blend to mix. Drizzle with dressing.
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