Quinoasaladwitharugulasweetpotatoes Recipes
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
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
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- Pre-heat your oven to 200 Degrees C (390 F).Peel and rinse the sweet potato, carefully slice it in half lengthways then chop into half-moon shapes about 1 ½ cm/ ½ inch thick.
- Line a sheet pan with baking paper and put the sweet potato on the tray. Toss it in oil and season with salt and pepper. Spread it out so the slices are not overlapping. Roast in the oven for approximately 35-40 minutes or until the sweet potato is just cooked.Remove once cooked and set aside.
- Put the quinoa in a fine-meshed sieve and rinse well under cold running water, swishing the quinoa with your hand. Drain the quinoa well - See Note 1.
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- Toss the sweet potato slices with the olive oil, cinnamon, cayenne, and sea salt and place them in a single layer on the baking sheet. Roast in the oven for 20 -25 minutes, turning once, until they are soft and starting to brown.
- Place the pecans on a small baking sheet and toast them in the oven along with the sweet potatoes for 5 minutes. Keep a close eye on them as they will burn easily at this temperature if you leave them in longer.
- Cook the quinoa according to package directions. Usually 1:2 quinoa to water ratio and cooked for 12-15 minutes. When the quinoa is cooked, fluff with a fork and set aside with the lid off.
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