Quinoa Salad With Arugula Sweet Potatoes 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
QUINOA, BEET, AND ARUGULA SALAD
Quinoa has a light, fluffy texture when cooked, and can be used as an alternative to white rice or couscous in most dishes. The arugula has a rich peppery taste, and has an exceptionally strong flavor for a leafy green which goes well with the slightly nutty flavor of the quinoa.
Provided by slmcm
Categories Salad Grains Quinoa Salad Recipes
Time 1h35m
Yield 6
Number Of Ingredients 12
Steps:
- Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add beets, cover pan, and steam until just tender, 7 to 10 minutes. Set aside.
- Bring quinoa and 2 cups water a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes.
- While the quinoa is cooking, whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl.
- Remove quinoa from heat, then immediately add half of the vinegar dressing while fluffing the quinoa with a fork; reserve remaining dressing. Cover and refrigerate quinoa until cool, at least 1 hour.
- Stir green onions, arugula, goat cheese, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.
Nutrition Facts : Calories 379.2 calories, Carbohydrate 25.6 g, Cholesterol 18.7 mg, Fat 26.9 g, Fiber 3.8 g, Protein 9.9 g, SaturatedFat 7.4 g, Sodium 552.1 mg, Sugar 4.6 g
SAVORY SWEET POTATO SALAD
Savory Sweet Potato Salad is a mouth-watering sweet potato salad with arugula, pomegranate, dried cherries, quinoa, and pepitas in apple cider vinaigrette. It represents every flavor of the palate and makes the perfect holiday dinner side dish.
Provided by Traci The Kitchen Girl
Time 30m
Number Of Ingredients 11
Steps:
- Cook dry QUINOA according to package instructions; allow to cool.
Nutrition Facts : ServingSize 1 cup, Calories 302 kcal, Carbohydrate 33 g, Protein 6 g, Fat 17 g, SaturatedFat 2 g, Sodium 170 mg, Fiber 4 g, Sugar 10 g
QUINOA SALAD WITH ARUGULA & SWEET POTATOES
I've been hooked on quinoa lately, and this salad features it nicely. The quinoa and arugula give the dish a great earthy flavor, and it's all very easy to throw together. This recipe is enough for two vegan entrees, or four side dishes.
Provided by rpgaymer
Categories Grains
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Prepare a dressing for the salad by whisking together the lemon juice, lemon zest, olive oil, water, cumin and salt & pepper. Set aside.
- In a small pan, lightly toast the cashews over medium-low heat for 2 minutes, or until slightly browned. Set aside.
- In a large bowl, toss together the sweet potatoes, cashews, quinoa, raisins and arugula. Drizzle with dressing, and toss once more.
Nutrition Facts : Calories 486.5, Fat 24.8, SaturatedFat 4.1, Sodium 38.1, Carbohydrate 60.5, Fiber 6.8, Sugar 17.4, Protein 11.4
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QUINOA SALAD WITH ARUGULA, SWEET POTATOES AND APPLES RECIPE
From recipes.timesofindia.com
5/5 (1)Total Time 20 minsCategory AppetizersCalories 251 per serving
- 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.
ROASTED SWEET POTATO AND QUINOA SALAD - GREEN VALLEY KITCHEN
From greenvalleykitchen.com
Reviews 40Category SaladCuisine AmericanTotal Time 45 mins
- Peel the sweet potatoes, cut up sweet potatoes into 1 inch pieces, toss with 1 1/2 tbs of olive oil and spread evenly on a baking sheet.
- Roast the sweet potatoes in the oven for 20 to 25 minutes. After 10 minutes, stir the sweet potatoes and return to the oven. Cook the sweet potatoes until tender and caramelized.
- While the sweet potatoes are roasting, cook quinoa as per the package instructions. Add one bouillon cube to the water before bringing the quinoa to a boil. When done, set aside to cool slightly.
QUINOA SALAD WITH SWEET POTATOES AND APPLES RECIPE - …
From foodandwine.com
5/5 Total Time 1 hr 30 minsServings 10-12
- 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.
SWEET POTATO QUINOA SALAD - OH SO DELICIOSO
From ohsodelicioso.com
Estimated Reading Time 3 mins
- In a blender combine fresh lemon juice, salt, lemon zest,olive oil, garlic in a blender and blend at high speed till dressing is creamy. Make dressing at least a few hours ahead of time for better flavor.
- Wash, peel and dice sweet potatoes. Toss in olive oil, smoked paprika, seasoning salt, salt. Line cookie sheet with parchment paper. Bake at 400 for about 10 minutes, flip or stir potatoes and cook 10 more minutes. You want the potatoes to be fork tender but not mushy.
ROASTED SWEET POTATO QUINOA SALAD - BITS AND BITES
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ROASTED SWEET POTATO QUINOA SALAD WITH ARUGULA | ELLE …
From ellerepublic.de
5/5 (1)Total Time 55 minsCategory SaladCalories 312 per serving
- Rinse the uncooked quinoa in a fine mesh strainer. Place in a medium saucepan and cook according to package instructions, in double the amount of water for about 20 minutes. Once most of the liquid is absorbed and the quinoa is light and fluffy, remove from heat, fluff with a fork, and let stand for another 5 minutes. Transfer to a large salad bowl to further cool.
- Place the sweet potato on the prepared baking sheet, drizzle with the oil, toss to coat, and spread out in a single layer. Season with salt and pepper. Slide the tray in the preheated oven and roast for about 25-30 minutes (depending on size of pieces), tossing them once halfway through, until everything is soft and a little crisp at the edges.
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5/5 (28)Total Time 40 minsCategory Salad, Side DishCalories 312 per serving
- Preheat the oven to 400 degrees F. Place the cubed sweet potatoes and red onion on a large baking sheet. Drizzle with 1 tablespoon olive oil, then sprinkle with the chili powder, smoked paprika, and salt. Toss to coat and spread into a single layer. Bake until the potatoes are just tender, about 25 minutes, turning halfway through. Remove from the oven and set aside.
- While the potatoes bake, cook the quinoa (if needed). In a small bowl or large measuring cup, whisk together the remaining 3 tablespoons extra virgin olive oil, lime juice and zest, maple syrup, and garlic (or shake the ingredients together in a mason jar with a tight-fitting lid).
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5/5 (9)Calories 332 per servingCategory Lunch, Salad
- Pre-heat your oven to 375 degrees Fahrenheit. Line a baking sheet with parchment or a reusable silicone mat.
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5/5 (3)Total Time 45 minsCategory Salads, Side DishesCalories 267 per serving
- Roast: Preheat oven to 425°F (218°C). Peel and cube sweet potato. Spread onto a parchment-lined baking sheet and drizzle with oil, tossing to evenly coat. Bake for 20 to 30 minutes, until fork-tender.
- Quinoa: Bring 1 cup of water to a boil then add quinoa. Cover and cook for 10 to 12 minutes, or until water is absorbed and quinoa is tender.
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