Description
Purple sweet potatoes add beautiful color to the mix in this healthy, fresh tasting, zesty salad!
Ingredients
- 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
- ½ cucumber – peeled, seeded, and chopped
- ¼ cup extra-virgin olive oil
- 2 tablespoons maple syrup
- ½ lemon, juiced
- ½ lime, juiced
- salt and ground black pepper to taste
- ½ cup chopped cilantro
Instructions
- 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.
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hr 20 mins
Servings: 4