Quinoa Salad With Arugula Sweet Potatoes Food

QUINOA SALAD

Steps:

• Bring the water to a boil in a large saucepan. Add the quinoa, stir once, and return to a boil. Cook uncovered, over medium heat for 12 minutes. Strain and rinse well with cold water, shaking the sieve well to remove all moisture.
• When dry, transfer the quinoa to a large bowl. Add the cucumbers, onion, tomato, parsley, mint, olive oil, vinegar, lemon juice, salt, and pepper and toss well. Spoon onto endive spears, top with avocado, and serve.

SWEET POTATO AND ARUGULA SALAD

Steps:

• Preheat the oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray.
• Toss the sweet potatoes in a large bowl with the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to the prepared baking sheet and bake for 20 minutes. Stir the potatoes and continue to bake until fork-tender, an additional 15 to 20 minutes. Let cool completely.
• In a large bowl, combine the cooled sweet potatoes, arugula and scallions. In a small bowl, whisk the mayonnaise with the lemon juice and Parmesan; season with salt and pepper. Just before serving, toss the dressing with the sweet potato and arugula mixture to coat.

QUINOA SALAD WITH ARUGULA & SWEET POTATOES

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.

ROASTED SWEET POTATO QUINOA SALAD

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.