September 25th, 2012
Recipe by LeeAnne Wright
Place quinoa in a saucepan with 3 cups of water. Bring to a boil, reduce heat to low, cover and cook for 15 minutes. Remove saucepan from heat and let steam 5 more minutes or until water has been completely absorbed (saucepan must be kept covered).
Meanwhile, preheat oven to 350ºF. Line a sheet pan with parchment. Place sweet potato on pan, drizzle with olive oil and season with salt and pepper. Roast for about 15 minutes.
In a large bowl, combine quinoa, sweet potatoes and dried cranberries.
240 calories, 2 g fat, 26 mg calcium, 14 mg sodium, 48 g carbohydrates, 5 g fibre, 6 g protein. High source of fibre; excellent source of vitamin A, folate, magnesium and manganese; source of iron.