Walking the line between savoury and sweet, the classic Waldorf salad gets a boost of nutrition from quinoa and beta carotene-rich sweet potato.
To make a grain-free version, replace quinoa with four stalks of celery, finely diced.
Ingredients
4 medium sweet potatoes
1 cup (250 mL) water
1/2 cup (125 mL) uncooked black or white quinoa
1 large apple, cored and cut into small cubes
1 cup (250 mL) halved seedless red or green grapes
1/4 cup (60 mL) plain yogurt
1 Tbsp (15 mL) extra-virgin olive oil
1 Tbsp (15 mL) lemon juice
1 Tbsp (15 mL) chopped fresh chives
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) ground black pepper
Directions
Preheat oven to 400 F (200 C).
Line large baking sheet with parchment paper. Add sweet potatoes and pierce a few times with a knife. Roast for 45 to 65 minutes, until tender when pierced.
In medium-sized saucepan, bring water and quinoa to a boil; reduce to a simmer, cover, and cook for 15 minutes. Remove from heat and steam, covered, for 5 minutes. Fluff with fork and add to large bowl with remaining ingredients. Mix well to combine.
To serve, slice potatoes in half and fill with Waldorf salad. Serve warm or chilled.
Each serving contains: 286 calories; 6 g protein; 5 g total fat (1 g sat. fat, 0 g trans fat); 56 g total carbohydrates (18 g sugars, 7 g fibre); 232 mg sodium
