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Roasted Sweet Potato Quinoa Salad
Roasted Sweet Potato Quinoa Salad
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
80 minutes
Quinoa and roasted sweet potato salad - a vibrant, gluten-free and vegan dish.
Ingredients:
  • 2 cups water
  • 1 cup quinoa, rinsed
  • 2 sweet potatoes, peeled and cubed
  • 2 tablespoons olive oil
  • 1 cup chopped broccoli
  • 1 yellow bell pepper, diced
  • 1 red bell pepper, diced
  • 0.5 cucumber - peeled, seeded, and chopped
  • 0.25 cup extra-virgin olive oil
  • 2 tablespoons maple syrup
  • 0.5 lemon, juiced
  • 0.5 lime, juiced
  • salt and ground black pepper to taste
  • 0.5 cup chopped cilantro
Instructions:
  • Preheat the oven to 400°F (200°C) for a perfectly heated cooking environment.
  • In a saucepan, bring water and quinoa to a boil. Cover, reduce heat to medium-low, and simmer for 15 to 20 minutes until quinoa is tender. Let cool before using.
  • Drizzle sweet potatoes with olive oil on a baking sheet.
  • Roast until tender in the preheated oven for 20 to 25 minutes, then allow it to cool.
  • Combine the vibrant colors of broccoli, yellow pepper, red pepper, and cucumber in a spacious bowl, then mix in the quinoa and sweet potatoes.
  • In a small bowl, combine extra-virgin olive oil, maple syrup, lemon juice, lime juice, salt, and pepper. Drizzle dressing over salad and top with fresh cilantro for a burst of flavor.

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