Roasted Sweet Potato Quinoa Salad
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
- ½ cucumber, peeled, seeded, and chopped
- ¼ cup extra-virgin olive oil
- 2 tablespoons maple syrup
- ½ lemon, juiced
- ½ lime, juiced
- salt and ground black pepper to taste
- ½ cup chopped cilantro
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Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- 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.
- Toss sweet potatoes with 2 tablespoons olive oil on a baking sheet.
- Roast in the preheated oven until tender, 20 to 25 minutes. Set aside to cool.
- Combine broccoli, bell peppers, and cucumber in a large bowl; stir in quinoa and sweet potatoes.
- 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.
Source
Original recipe: View Original