Moroccan Quinoa Salad With Sweet Potato And Spinach Recipes

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MOROCCAN QUINOA SALAD WITH SWEET POTATO AND SPINACH



Moroccan Quinoa Salad with Sweet Potato and Spinach image

Number Of Ingredients 16

1 sweet potato, peeled and chopped
2 tbsp (30 mL) olive oil
1/4 tsp (1 mL) each salt and freshly ground pepper
2 cups (500 mL) cooked quinoa
2 cups (500 mL) fresh baby spinach
1/4 cup (60 mL) diced red onion
1/4 cup (60 mL) sliced dried apricots
1/4 cup (60 mL) sliced natural almonds
1/4 cup (60 mL) pomegranate seeds (arils)
2 tbsp (30 mL) chopped fresh cilantro
1/2 cup (125 mL) Almond Breeze unsweetened vanilla
1/4 cup (60 mL) olive oil
2 tbsp (30 mL) lemon juice
1 tbsp (15 mL) Dijon mustard
1 clove garlic, minced
1/4 tsp (1 mL) each salt and freshly ground pepper

Steps:

  • Preheat oven to 400°F (200°C).
  • To make the dressing, combine Almond Breeze, olive oil, lemon juice, mustard, garlic, salt and pepper in a blender. Blend until smooth.
  • Toss together sweet potato, olive oil, salt and pepper. Spread on baking sheet.
  • Bake in oven for about 30 minutes or until fork-tender. Let cool.
  • Combine sweet potatoes with quinoa, spinach, onion, apricots, almonds, pomegranate seeds and cilantro.

ROASTED SWEET POTATO QUINOA SALAD



Roasted Sweet Potato Quinoa Salad image

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

2 cups water
1 cup quinoa, rinsed
2 sweet potatoes, peeled and cubed
2 tablespoons olive oil
1 cup chopped broccoli
1 yellow bell pepper, diced
1 red bell pepper, diced
½ cucumber - peeled, seeded, and chopped
¼ cup extra-virgin olive oil
2 tablespoons maple syrup
½ lemon, juiced
½ lime, juiced
salt and ground black pepper to taste
½ cup chopped cilantro

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

MOROCCAN QUINOA SALAD WITH SWEET POTATO AND SPINACH



Moroccan Quinoa Salad With Sweet Potato and Spinach image

This colourful take on a classic quinoa salad is the perfect dish for your next summer get together. It's easy to make in the kitchen and is a healthy alternative to your usual barbecue sides.

Provided by Mary Jenny

Categories     Moroccan

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

1 sweet potato, peeled and chopped
1/2 cup almond breeze unsweetened vanilla
1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 garlic clove, minced
1/4 teaspoon each salt & freshly ground black pepper
2 tablespoons olive oil
1/4 teaspoon each salt & freshly ground black pepper
2 cups cooked quinoa
2 cups fresh Baby Spinach
1/4 cup diced red onion
1/4 cup sliced dried apricot
1/4 cup sliced natural almonds
1/4 cup pomegranate seeds (arils)
2 tablespoons chopped fresh cilantro

Steps:

  • Preheat oven to 400°F (200°C).
  • To make the dressing, combine Almond Breeze, olive oil, lemon juice, mustard, garlic, salt and pepper in a blender. Blend until smooth.
  • Toss together sweet potato, olive oil, salt and pepper. Spread on baking sheet.
  • Bake in oven for about 30 minutes or until fork-tender. Let cool.
  • Combine sweet potatoes with quinoa, spinach, onion, apricots, almonds, pomegranate seeds and cilantro.
  • Toss with 1/3 cup dressing. Refrigerate remaining dressing for another use.

Nutrition Facts : Calories 485.7, Fat 26.9, SaturatedFat 3.2, Sodium 83.6, Carbohydrate 41.1, Fiber 6.4, Sugar 11.6, Protein 7.7

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