Roasted Sweet Potato Quinoa Salad Popular Recipes

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Roasted Sweet Potato Quinoa Salad

"Purple sweet potatoes add beautiful color to the mix in this healthy, fresh tasting, zesty salad!"

Ingredients :

• Salad:
• 2 cups water
• 1 cup quinoa, rinsed
• 2 sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• 1 cup chopped broccoli
• 1 yellow bell pepper, diced
• 1 red bell pepper, diced
• 1/2 cucumber - peeled, seeded, and chopped
• Dressing:
• 1/4 cup extra-virgin olive oil
• 2 tablespoons maple syrup
• 1/2 lemon, juiced
• 1/2 lime, juiced
• salt and ground black pepper to taste
• 1/2 cup chopped cilantro

Instructions :

Prep : 25M	Cook : 4M	Ready in : 1H20M

• Preheat 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 in olive oil on a baking sheet.
• 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 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 cilantro.

Notes :

• Salad and dressing can be made ahead and stored separately in the fridge until serving.
• Reynolds® parchment can be used for easier cleanup/removal from the pan.

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