Roasted sweet potato quinoa salad

    Roasted sweet potato quinoa salad

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    1hr


    2 people made this

    About this recipe: 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.

    Ingredients
    Serves: 4 

    • For the salad
    • 475ml water
    • 170g quinoa, rinsed
    • 2 sweet potatoes, peeled and cubed
    • 2 tablespoons olive oil
    • 100g chopped broccoli
    • 1 yellow pepper, diced
    • 1 red pepper, diced
    • 1/2 cucumber - peeled, seeded, and chopped
    • For the dressing
    • 60ml extra-virgin olive oil
    • 2 tablespoons maple syrup
    • 1/2 lemon, juiced
    • 1/2 lime, juiced
    • salt and freshly ground black pepper to taste
    • 25g fresh coriander, chopped

    Method
    Prep:25min  ›  Cook:35min  ›  Ready in:1hr 

    1. Preheat oven to 200 C / Gas 6.
    2. Bring water and quinoa to the boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Set aside to cool.
    3. Toss sweet potatoes in olive oil; place on a baking tray. Roast in the preheated oven until tender, 20 to 25 minutes. Set aside to cool.
    4. Mix broccoli, yellow pepper, red pepper and cucumber in a large bowl; stir in quinoa and roasted sweet potatoes.
    5. Whisk extra-virgin olive oil, maple syrup, lemon juice, lime juice, salt and pepper in a small bowl. Mix dressing into salad; garnish with fresh coriander.

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