Roasted Sweet Potato Quinoa Salad

This recipe combines quinoa and roasted sweet potatoes in a fresh and zesty grain salad fit for a gluten-free, vegan or vegetarian diet.

• 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
• ½ lemon, juiced
• salt and ground black pepper to taste
• 2 sweet potatoes, peeled and cubed
• 1 cup chopped broccoli
• ½ lime, juiced
• 1 yellow bell pepper, diced
• 2 tablespoons maple syrup
• ½ cup chopped cilantro
• ¼ cup extra-virgin olive oil
• 1 cup quinoa, rinsed
• ½ cucumber - peeled, seeded, and chopped

Recipe Instructions

Step 1

Preheat 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

Toss sweet potatoes in olive oil on a baking sheet.

Step 4

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

Step 5

Mix broccoli, yellow pepper, red pepper, 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 pepper in a small bowl. Mix dressing into salad; garnish with cilantro.