This colourful salad combines quinoa, roasted sweet potatoes, chopped broccoli, red and yellow peppers and cucumber with a tangy lemon and coriander dressing. The salad and dressing can be made ahead and stored separately in the fridge until serving.
Made this beautiful salad today but left out the broccoli, added red onion & unsalted sunflower seeds- it turned out delicious! Will definitely be making again. - 12 May 2017
This recipe is a keeper! Delicious and vegan! I used 2 large sweet potatoes, broccoli, cauliflower, kale, and a cup of cooked garbanzo beans. To the dressing I added cayenne and juice of 3/4 of fresh lime and lemon. - 06 Jan 2018 (Review from Allrecipes US | Canada)
A gorgeous looking dish and it tastes great also. It was much more flavorful than I expected. All those fresh veggies give it a great flavor! I sprinkled cinnamon sugar on the potatoes for an added touch. I also added some celery to the mix just to use it up. The dressing was a good touch also but I would eat it even without the dressing. - 07 Nov 2017 (Review from Allrecipes US | Canada)