Walking the line between savoury and sweet, the classic Waldorf salad gets a boost of nutrition from quinoa and beta carotene-rich sweet potato.
Per serving:
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.