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
QUINOA, SWEET POTATO AND BLACK BEAN BOWLS WITH YOGURT DRESSING
Provided by Valerie Bertinelli
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees F.
- Put the quinoa in a sieve and rinse very well with cold water; shake gently to drain the excess water. Transfer the quinoa to a medium saucepan and add 1 1/2 cups water and 1/2 teaspoon salt. Bring to a simmer over medium-high heat, then cover, reduce the heat to low, and cook until all of the water is absorbed, about 16 minutes. Keep covered, off the heat, for 5 minutes then uncover and cool slightly.
- Meanwhile, toss the sweet potatoes with the oil, coriander and 1/2 teaspoon salt and spread on a rimmed baking pan in a single layer. Bake until just tender and browned in spots, about 20 minutes. Add the beans, soy sauce and hot sauce to the pan and stir to mix.
- Spoon the quinoa into bowls and top with the sweet potato-black bean mixture. Top with avocado and pumpkin seeds and drizzle with the dressing.
- Whisk the yogurt, parsley, lime juice and garlic together in a medium bowl and season with salt and pepper to taste.
QUINOA WITH SWEET POTATO AND MUSHROOMS
Sweet Potato, onion, mushrooms, and chopped pecans are served over a bed of quinoa. This dish is perfect as a warm meal or side dish during cold weather.
Provided by lep413
Categories Side Dish
Grain Side Dish Recipes
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Stir the quinoa in a saucepan over medium heat until it begins to take on a toasty aroma, about 5 minutes. Pour in the water, and add pinch of salt. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Add the mushrooms, sweet potatoes, and cayenne pepper; season to taste with salt and pepper. Cover the skillet, reduce heat to medium-low, and cook until the sweet potato is soft, about 20 minutes, stirring occasionally. Pour a splash of water into the skillet if needed to keep the vegetables from burning. Spoon the vegetable mixture over a bed of quinoa, and sprinkle with chopped pecans to serve.
Nutrition Facts : Calories 173.3 calories, Carbohydrate 19.3 g, Fat 9.2 g, Fiber 3.5 g, Protein 4.4 g, SaturatedFat 1 g, Sodium 108.1 mg, Sugar 2.4 g
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
SWEET POTATO AND CHICKPEA SALAD RECIPE BY TASTY
Here's what you need: large sweet potatoes, medium red onion, chickpeas, olive oil, lemon juice, garlic, ground cumin, paprika, cinnamon, cayenne, salt, pepper, mixed greens, fresh parsley, fresh cilantro, dried cranberry
Provided by Gwenaelle Le Cochennec
Categories Lunch
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 425ºF (220ºC).
- Cut the sweet potatoes in small cubes and transfer on one half of a non-stick baking sheet.
- Peel and slice the onion and set aside.
- Add the chickpeas to the other half of the baking sheet.
- In a liquid measuring cup with a pour spout, combine the olive oil, lemon juice, garlic, cumin, paprika, cinnamon, cayenne, salt, and pepper and mix well.
- Pour half of the dressing over the sweet potatoes and chickpeas and mix with your hands until well-coated. Keep the chickpeas and sweet potatoes separated as much as possible.
- Scoot the chickpeas toward the sweet potatoes and add the onions to the baking sheet. Make sure everything is spread out evenly.
- Bake for 30 minutes, until the sweet potatoes are tender. Use tongs to stir halfway through. Let cool for 20 minutes.
- Place the greens in a large bowl. Top with the roasted chickpeas, sweet potatoes, and onion.
- Add the parsley, cilantro, and remaining dressing and toss to combine.
- Top with dried cranberries, if using.
- Enjoy!
Nutrition Facts : Calories 548 calories, Carbohydrate 61 grams, Fat 29 grams, Fiber 13 grams, Protein 12 grams, Sugar 15 grams
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