• 1 Cup White Quinoa, Rinsed
• 2 Cups Apple Cider
• 2 Fresh Sweet Potatoes/Yams
• 2 Tbsp Olive Oil
• Salt and Pepper
• 1/2 Cup Diced Celery
• 1/4 Cup Diced Red Onions
• 1/2 Cup Chopped Pecans, Toasted
• 1 Granny Smith Apple, Cored and Diced
• 1 Gala Apple, Cored and Diced
• 1/4 Cup Dried Cranberries
• 2 Tbsp Minced Shallots
• 2 Tbsp Dijon Mustard
• 2 Tbsp Maple Syrup
• 1 Tbsp Cider Vinegar
• 4 Tbsp Canola Oil
• Salt and Pepper

Method-

Peel and dice the sweet potatoes about 1/4 in dice. Toss with olive oil and season with salt and pepper. Bake at 375 degrees until tender and starting to crisp, about 30-45 minutes.

Simmer the quinoa in the apple cider in a sauce pan with a lid. Allow to simmer for about 10 minutes and remove from the heat and let stand for another 10 minutes. Quinoa should be tender but not mushy. Drain any excess liquid.

Combine the cooked quinoa with the sweet potatoes, celery, onions, pecans, apples and cranberries.

Using a blender or a food processor, puree the shallots, mustard, maple syrup and vinegar. Slowly add in the oil and season with salt and pepper. Coat the salad with the dressing.

Serve while warm still or chilled overnight.