Sweet Potato Quinoa Salad
Sweet Potato Quinoa Salad with zesty citrus vinaigrette is a great healthy summer recipe that can be served with grilled salmon or chicken.
Servings: 4 people
Calories: 216kcal
Ingredients
Instructions
- Peel and dice a medium size sweet potato into 1x1 inch cubes, coat with a little bit of olive oil and bake for 20-25 minutes, until soft and baked through.
- Rinse ½ cup of quinoa in a fine mesh sieve, then put it together with 1 cup of water into a saucepan and add some salt. Bring it to boil over high heat, then reduce the heat to medium/low, cover with the lid and cook for about 10-15 minutes until fully cooked and the water in absorbed.
- To make the salad, mix all the ingredients in a salad bowl: arugula, cooked quinoa, roasted sweet potatoes, cherry tomatoes, and pitted and diced avocado. Add Citrus Salad Dressing or Lemon Vinaigrette and mix again until combined.
Notes
Tip for quinoa to water ratio: for one part quinoa use two parts water.
I like to use my Citrus Vinaigrette for this salad, though you can use your favorite one.
Nutrition
Serving: 1person | Calories: 216kcal | Carbohydrates: 27.8g | Protein: 5.6g | Fat: 10.4g | Saturated Fat: 1.4g | Sodium: 31.6mg | Fiber: 7.3g | Sugar: 3.2g
