Quinoa and Sweet Potato Salad
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup dry quinoa2 cups vegetable stock1 large sweet potato, diced2 Tbsp. olive oil, dividedBlack pepper and sea salt, to tasteDash of cayenne pepper2 tsp. organic lemon juice
• Preheat the oven to 350°F.
• Place the quinoa and vegetable stock in a medium saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer until the stock is absorbed. Transfer to a bowl and let cool.
• Coat the diced sweet potatoes with 1 Tbsp. of the olive oil and the pepper, salt, and cayenne. Transfer to a sheet pan and roast until crisp. Remove from the oven and let cool.
• In a medium-sized mixing bowl, combine the lemon juice and the remaining 1 Tbsp. of olive oil. Season with the salt and pepper. Stir in the diced sweet potatoes and the quinoa and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user MOONSCRIBE.
• Place the quinoa and vegetable stock in a medium saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer until the stock is absorbed. Transfer to a bowl and let cool.
• Coat the diced sweet potatoes with 1 Tbsp. of the olive oil and the pepper, salt, and cayenne. Transfer to a sheet pan and roast until crisp. Remove from the oven and let cool.
• In a medium-sized mixing bowl, combine the lemon juice and the remaining 1 Tbsp. of olive oil. Season with the salt and pepper. Stir in the diced sweet potatoes and the quinoa and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user MOONSCRIBE.
Nutritional Info Amount Per Serving
- Calories: 279.3
- Total Fat: 9.4 g
- Cholesterol: 0.0 mg
- Sodium: 466.3 mg
- Total Carbs: 43.0 g
- Dietary Fiber: 4.0 g
- Protein: 1.2 g
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