Zesty Citrus-Grain Quinoa Salad with Roasted Sweet Potatoes

Name: Zesty Citrus-Grain Quinoa Salad with Roasted Sweet Potatoes
Total time: 80 min
Yield: 2
Ingredients: 2 cups water; 1 cup quinoa, rinsed; 2 sweet potatoes, peeled and cubed; 2 tbsp olive oil; 1 cup chopped broccoli; 1 yellow bell pepper, diced; 1 red bell pepper, diced; 0.5 cucumber - peeled, seeded, and chopped; 0.25 cup extra-virgin olive oil; 2 tbsp maple syrup; 0.5 lemon, juiced; 0.5 lime, juiced; salt and ground black pepper to taste; 0.5 cup chopped cilantro

This zesty grain salad brings together roasted sweet potatoes, quinoa, bell peppers, cucumbers, and a citrus dressing for a delightful mix of flavors.

Recipe Info

Prep Time

80 min

Difficulty

Easy

Servings

Nutrition

calories445kcal

carbohydrates52g

fat24g

fiber7g

protein8g

sodium93mg

sugar10g

Dinner Lunch American

Ingredients

2 cups water

1 cup quinoa, rinsed

2 sweet potatoes, peeled and cubed

2 tbsp olive oil

1 cup chopped broccoli

1 yellow bell pepper, diced

1 red bell pepper, diced

0.5 cucumber - peeled, seeded, and chopped

0.25 cup extra-virgin olive oil

2 tbsp maple syrup

0.5 lemon, juiced

0.5 lime, juiced

salt and ground black pepper to taste

0.5 cup chopped cilantro

Directions

Preheat the oven to 400°F (200°C).

In a saucepan, bring water and quinoa to a boil. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Set aside to cool.

Toss sweet potatoes with olive oil on a baking sheet.

Roast in the preheated oven until tender, 20 to 25 minutes. Set aside to cool.

In a large bowl, combine broccoli, bell peppers, and cucumber; stir in quinoa and sweet potatoes.

Whisk extra-virgin olive oil, maple syrup, lemon juice, lime juice, salt, and black pepper together in a small bowl. Toss salad with dressing; garnish with cilantro.