Roasted sweet potato quinoa salad

Roasted sweet potato quinoa salad


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.


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

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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