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.
For the salad
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
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Method Prep:25min › Cook:35min › Ready in:1hr
Preheat oven to 200 C / Gas 6.
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.
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.
Mix broccoli, yellow pepper, red pepper and cucumber in a large bowl; stir in quinoa and roasted sweet potatoes.
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.