Description
Quinoa and sweet potato salad is a vibrant and nutritious dish that combines the nutty flavor of quinoa with the sweetness of roasted sweet potatoes, making it a perfect meal for any occasion.
Ingredients
- Quinoa: 1 cup (uncooked)
- Sweet Potatoes: 2 medium (about 400 grams), peeled and diced
- Red Bell Pepper: 1 medium, diced
- Red Onion: 1 small, finely chopped
- Fresh Cilantro: 1/4 cup, chopped
- Lime Juice: 3 tablespoons (freshly squeezed)
- Olive Oil: 2 tablespoons
- Salt: 1 teaspoon (or to taste)
- Black Pepper: 1/2 teaspoon (or to taste)
Instructions
- Rinse the quinoa under cold water and combine it with 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Fluff with a fork and set aside to cool.
- Preheat the oven to 425°F (220°C). Toss the diced sweet potatoes with 1 tablespoon of olive oil, salt, and black pepper. Roast for 25-30 minutes until tender and caramelized, then let cool.
- Dice the red bell pepper, finely chop the red onion, and roughly chop the fresh cilantro. Combine the cooked quinoa, roasted sweet potatoes, red bell pepper, red onion, and cilantro in a large bowl.
- In a small bowl, whisk together lime juice, the remaining 1 tablespoon of olive oil, salt, and black pepper to make the dressing.
- Drizzle the dressing over the salad, toss gently to combine, and serve in a shallow bowl or platter.
Notes
- Feel free to customize the salad with additional vegetables or proteins.
- Store leftovers in an airtight container in the refrigerator for 3 to 5 days.
- For a spicier version, consider adding diced jalapeños or chili powder.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: quinoa salad, sweet potato salad, healthy salad, vegan recipe, nutritious meal