Roasted Sweet Potato Quinoa Salad
Description
This recipe combines roasted sweet potatoes and quinoa with bell peppers, cucumbers, broccoli, and a citrus dressing for a fresh, zesty grain salad.
Ingredients
•
2 cups water
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1 cup quinoa, rinsed
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2 sweet potatoes, peeled and cubed
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2 tablespoons olive oil
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1 cup chopped broccoli
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1 yellow bell pepper, diced
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1 red bell pepper, diced
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1/2 cucumber - peeled, seeded, and chopped
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1/4 cup extra-virgin olive oil
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2 tablespoons maple syrup
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1/2 lemon, juiced
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1/2 lime, juiced
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salt and ground black pepper to taste
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1/2 cup chopped cilantro
Directions
1
Preheat the oven to 400 degrees F (200 degrees C).
2
Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Set aside to cool.
3
Toss sweet potatoes with 2 tablespoons olive oil on a baking sheet.
4
Roast in the preheated oven until tender, 20 to 25 minutes. Set aside to cool.
5
Combine broccoli, bell peppers, and cucumber in a large bowl; stir in quinoa and sweet potatoes.
6
Whisk ¼ cup extra-virgin olive oil, maple syrup, lemon juice, lime juice, salt, and black pepper together in a small bowl. Toss salad with dressing; garnish with cilantro.