MOROCCAN QUINOA SALAD WITH SWEET POTATO AND SPINACH
Number Of Ingredients 16
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
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
MOROCCAN QUINOA SALAD WITH SWEET POTATO AND SPINACH
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
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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