INGREDIENTS
1/2 cup
extra-virgin olive oil
1 1/2 cups
quinoa
Salt
1 1/2 lb
sweet potatoes, peeled and cut into 3/4-inch dice
Freshly ground pepper
1/4 cup
apple cider vinegar
2
large Granny Smith apples, cut into 1/2-inch dice
1/2 cup
chopped flat-leaf parsley
1/2
medium red onion, thinly sliced
8
packed cups baby greens, such as arugula or kale (about 6 ounces)