Roasted Sweet Potato Quinoa Salad

This salad combines roasted sweet potatoes and quinoa with bell peppers, cucumbers, broccoli, and a citrus dressing for a fresh, zesty-grain salad.

• Preparation Time: 25 mins
• Cooking Time: 35 mins
• Total Time: 60 mins
• Calories: 445 Calories

Ingredients

• 2 cups water
• 1 red bell pepper, diced
• 2 tablespoons olive oil
• salt and ground black pepper to taste
• 2 sweet potatoes, peeled and cubed
• 1 cup chopped broccoli
• 1 yellow bell pepper, diced
• 2 tablespoons maple syrup
• 1 cup quinoa, rinsed
• 0.5 lemon, juiced
• 0.5 lime, juiced
• 0.5 cup chopped cilantro
• 0.25 cup extra-virgin olive oil
• 0.5 cucumber - peeled, seeded, and chopped

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 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.

Step 3

Roast in the preheated oven until tender, 20 to 25 minutes. Set aside to cool.

Step 4

Toss sweet potatoes with olive oil on a baking sheet.

Step 5

Combine broccoli, bell peppers, and cucumber in a large bowl; stir in quinoa and sweet potatoes.

Step 6

Whisk 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.