Roasted purple sweet potatoes add beautiful color to this healthy freshtasting zesty quinoa salad
Prep Time
20 mins
Dificult
Medium
Servings
1 hr 20 mins
Ingredients
Instructions
Preheat the oven to 400 degrees F (200 degrees C).
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.
Toss sweet potatoes with olive oil on a baking sheet.
Roast in the preheated oven until tender
20 to 25 minutes. Set aside to cool.
Combine broccoli
bell peppers
and cucumber in a large bowl; stir in quinoa and sweet potatoes.
Whisk extra-virgin olive oil
maple syrup
lemon juice
lime juice
salt
and black pepper together in a small bowl. Toss salad with dressing; garnish with cilantro.
Cook's Note:
Salad and dressing can be made ahead and stored separately in the fridge until serving.
