Sweet Potato And Quinoa Salad Recipes
ROASTED SWEET POTATO QUINOA SALAD
Purple sweet potatoes add beautiful color to the mix in this healthy, fresh tasting, zesty salad!
Provided by Melanie McClare
Categories Salad Grains Quinoa Salad Recipes
Time 1h20m
Yield 4
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 445.2 calories, Carbohydrate 52.1 g, Fat 23.6 g, Fiber 6.9 g, Protein 8.3 g, SaturatedFat 3.2 g, Sodium 93.1 mg, Sugar 10.3 g
SPICY QUINOA WITH SWEET POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Put the quinoa in a bowl and cover with water; drain. Repeat twice; drain well. (This will help remove bitterness.) Transfer the quinoa to a medium saucepan over medium heat and stir constantly until the quinoa is dry, about 8 minutes. Add 1 1/2 cups chicken broth, 3/4 cup water and 1/2 teaspoon salt. Bring to a simmer, then cover the pan, leaving the lid slightly ajar to let steam escape; reduce the heat to medium low and cook until the quinoa is tender and the liquid is absorbed, about 15 minutes.
- Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the red onion and garlic and cook until slightly softened, about 4 minutes. Add the chile powder, coriander and cumin and cook, stirring, until the spices darken, about 1 minute. Add the remaining 1 1/2 cups chicken broth, the jalapeno, sweet potatoes and 1/2 teaspoon salt. Increase the heat to medium high and bring to a simmer. Cook, stirring occasionally, until the sweet potatoes are tender and the liquid is almost absorbed, about 15 minutes.
- Add the sweet potato mixture to the quinoa, then add the cilantro and lime juice and toss; season with salt.
Nutrition Facts : Calories 291 calorie, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 399 milligrams, Carbohydrate 42 grams, Fiber 5 grams, Protein 9 grams, Sugar 4.5 grams
SWEET POTATO AND QUINOA SALAD
This salad was a pleasant surprise, during an experimenting with more earth-friendly forms of protein. It's free of most allergens, very tasty, good for you, and easy!
Provided by AllergyGirl
Categories Lactose Free
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook the quinoa according to the package directions (or find directions online, if you bought in bulk).
- Peel and chop the sweet potato, and boil until soft. If a fork goes through it easily, it's done.
- Mix everything together and enjoy!
Nutrition Facts : Calories 560, Fat 19.8, SaturatedFat 2.5, Sodium 42.3, Carbohydrate 83.3, Fiber 7.9, Sugar 2.6, Protein 15
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- Preheat the oven to 400°. In a large saucepan, heat 1 tablespoon of the olive oil. Add the quinoa and toast over moderate heat, stirring, for 2 minutes. Add 3 cups of water, season with salt and bring to a boil. Cover and simmer the quinoa for 16 minutes. Remove from the heat and let stand for 10 minutes. Fluff the quinoa, spread it out on a baking sheet and refrigerate until it is chilled, about 20 minutes.
- Meanwhile, on a baking sheet, toss the sweet potatoes with 1 tablespoon of the olive oil and season with salt and pepper. Roast for about 25 minutes, stirring once, until golden and softened. Let cool.
- In a large bowl, whisk the remaining 6 tablespoons of olive oil with the vinegar; season with salt and pepper. Add the quinoa, sweet potatoes, apples, parsley, onion and greens and toss well. Serve right away.
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- SWEET POTATOES: Preheat the oven to 425 degrees F. Peel and chop sweet potatoes into 1/2-inch cubes. Place on a large sheet pan with plenty of room so the veggies can roast (not steam). Drizzle with olive oil and salt + pepper. (Add to taste; I add 3/4 teaspoon fine sea salt and 1/4 teaspoon pepper.) Toss everything to coat, space out the potato cubes, and roast for 15 minutes, and then flip the potatoes and roast for an additional 10-20 minutes or until desired tenderness.
- QUINOA: Rinse the quinoa in a fine-mesh sieve in cold water for about 30 seconds. In a small saucepan, combine rinsed quinoa with water. Bring to a boil, reduce heat to low, and cover the pan with a lid. Turn heat to the lowest setting and cook, covered, for 15 minutes or until the water has completely absorbed in the quinoa. Turn off the heat and let stand covered for 5-10 minutes. After it's finished steaming, remove the lid and fluff the quinoa gently with a fork. Set aside to cool to room temperature. In a hurry? Spread it on a sheet pan and place in the freezer for 15 minutes.
- DRESSING: Combine all the dressing ingredients and salt and pepper (to taste-- I add 1/2 teaspoon fine sea salt and 1/4 teaspoon pepper) into a large Mason jar. Seal and shake until combined. Store in the fridge while you finish the salad. Shake again before dressing the salad. See Note 1.
- ASSEMBLY: Remove the stems and coarsely chop the spinach. Toss spinach and completely cooled quinoa together. Add in the cooled sweet potatoes, chopped avocado, and cranberries. If desired, add in the basil.
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