Quinoa Salad with Roasted Sweet Potatoes, Feta, and Veal Cubes

Ingredients

For the sweet potatoes

• 2 sweet potatoes, peeled and cubed
• 15 ml (1 tbsp) canola oil
• 5 ml (1 tsp) mild smoked paprika
• 2.5 ml (1/2 tsp) cumin
• 2.5 ml (1/2 tsp) garlic powder
• Salt and pepper to taste

For the quinoa

• 375 ml (1 ½ cups) vegetable broth
• 250 ml (1 cup) quinoa, rinsed and drained
• Salt to taste

For the veal

• Salt and pepper to taste
• 600 g (about 1 1/3 lbs) Quebec grain-fed veal tenderloin
• 15 ml (1 tbsp) canola oil

For the vinaigrette

• 60 ml (1/4 cup) canola oil
• 20 ml (4 tsp) lemon juice
• 15 ml (1 tbsp) honey
• 15 ml (1 tbsp) Dijon mustard

For the garnishes

• 30 ml (2 tbsp) chopped fresh parsley
• 125 ml (1/2 cup) crumbled feta cheese
• 60 ml (1/4 cup) pumpkin seeds
• 80 ml (1/3 cup) dried cranberries

Preparation

1. Preheat the oven to 205°C (400°F).
2. On a large baking sheet lined with parchment paper, toss the sweet potato cubes with the oil, paprika, cumin, and garlic powder. Season with salt and pepper.
3. Bake for 25 to 30 minutes, stirring the sweet potatoes halfway through, until tender and golden brown.
4. Meanwhile, bring the vegetable broth to a boil in a pot. Add the quinoa and season with salt. Cover and cook over low heat for 12 to 15 minutes, until the liquid is completely absorbed. Remove from heat and let stand for 5 minutes before fluffing with a fork. Let cool slightly.
5. Season the veal filet with salt and pepper.
6. In a large ovenproof pot, heat the oil for the veal over medium heat. Brown the veal Filet for 2 to 3 minutes on each side.
7. Continue cooking in the oven for 8 to 10 minutes, until the internal temperature of the meat reaches 58°C (136°F) on a meat thermometer. Remove from the oven and let rest for 5 minutes. Slice thinly.
8. In a large bowl, whisk together the dressing ingredients. Add the quinoa, roasted sweet potatoes, and parsley. Toss gently.
9. Just before serving, top the salad with feta, pumpkin seeds, cranberries, and the veal slices.