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 SALAD WITH ROASTED YAMS
This is an all-time favorite of my friends and family! Add some roasted beets and Romanesco broccoli if desired.
Provided by Irene K. Wong
Categories Salad Grains Quinoa Salad Recipes
Time 1h10m
Yield 5
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; add yams.
- Bake in the preheated oven until yams are tender and wrinkled at the edges, about 20 minutes. Cool to room temperature, about 15 minutes
- Bring water to a boil in a large saucepan. Add quinoa, stirring once; return to boil. Cook uncovered until water is absorbed, 10 to 12 minutes. Strain, shaking the sieve well to remove all moisture. Transfer to a mixing bowl.
- Stir cucumbers, yams, parsley, olive oil, onion, lemon juice, red wine vinegar, salt, and pepper into the quinoa. Garnish with endive spears.
Nutrition Facts : Calories 453.3 calories, Carbohydrate 69 g, Fat 15.8 g, Fiber 9.6 g, Protein 12.6 g, SaturatedFat 2.2 g, Sodium 57.1 mg, Sugar 4.5 g
SUPERFOOD SALAD
Full of great veggies and high-fibre quinoa, this easy-to-make salad is nutritious, delicious and super-satisfying. Top with juicy pomegranate seeds for a great burst of flavour.
Provided by Jamie Oliver
Categories Healthy lunchbox Vegetables Sweet potato Feta Potato Healthy meals Mains
Time 40m
Yield 6
Number Of Ingredients 18
Steps:
- Preheat the oven to 200°C/400°F/gas 6.
- Scrub and chop the sweet potatoes into 2.5cm chunks. Place into a roasting tray with the chilli flakes, ground coriander and cinnamon, a drizzle of olive oil and a little sea salt and black pepper, then toss well.
- Spread out into an even layer and place in the hot oven for 15 to 20 minutes, or until golden and crisp.
- Meanwhile, cook the quinoa in boiling salted water according to the packet instructions.
- Slice the broccoli into small florets, then halve and finely slice the stalk. Place into a heatproof colander and rest it over the quinoa pan. Cover and steam for 3 minutes, or until just tender.
- Once cooked, drain and rinse the quinoa under cold running water, then leave to cool along with the broccoli. Remove the sweet potato from the oven and leave it to cool, too.
- Meanwhile, toast the nuts in a dry frying pan over a medium-high heat for 2 to 3 minutes, then transfer to a pestle and mortar and crush lightly.
- Halve the pomegranate and squeeze half the juice into a large bowl. Add 3 times as much extra virgin olive oil, the lime juice and balsamic vinegar. Whisk well and season to taste.
- Add the cooled broccoli and sprouts to the dressing, then snip in the cress. Roughly chop the coriander (stalks and all), finely slice the chilli and add to the bowl along with the quinoa and sweet potato.
- Toss well, spread out on a serving platter, then scoop out and dot over the avocado flesh.
- Bash the reserved pomegranate half with a wooden spoon so the seeds come tumbling out and scatter these over the platter along with the nuts, snip the cress on top, then serve with the feta crumbled over the top.
Nutrition Facts : Calories 386 calories, Fat 18.4 g fat, SaturatedFat 3.3 g saturated fat, Protein 11 g protein, Carbohydrate 46.9 g carbohydrate, Sugar 11.3 g sugar, Sodium 0.7 g salt, Fiber 5.3 g fibre
ROASTED VEGGIE QUINOA SALAD RECIPE BY TASTY
Here's what you need: zucchini, sweet potato, cherry tomato, red onion, corn, lemon, olive oil, garlic salt, pepper, quinoa, apple cider vinegar, fresh parsley
Provided by Betsy Carter
Categories Lunch
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
- Add the zucchini, sweet potato, tomatoes, onion, and corn to the baking sheet.
- Drizzle with the lemon juice and 2 tablespoons of olive oil, then season with garlic salt and pepper. Toss to coat evenly, keeping the vegetables separate on the pan.
- Roast for 15-20 minutes, or until fork tender.
- Transfer the roasted vegetables to a large bowl, and add the quinoa. Toss well.
- In a small bowl, mix together the remaining 2 tablespoons of olive oil and apple cider vinegar. Pour over the veggies and quinoa, and toss to coat.
- Garnish with parsley.
- Enjoy!
Nutrition Facts : Calories 793 calories, Carbohydrate 120 grams, Fat 24 grams, Fiber 14 grams, Protein 25 grams, Sugar 5 grams
SWEET POTATO QUINOA CHICKPEA SALAD
This Sweet Potato Quinoa Chickpea Salad is a delicious, super food packed salad that will fuel your day, fill you up, and thrill your taste buds, too.
Provided by Colleen Milne
Categories Salad
Time 1h
Number Of Ingredients 14
Steps:
- Preheat oven to 400° Poke sweet potato all over with a fork, and bake on rack in center of oven about 45 minutes or until you can pierce with a knife. Allow to cool.
- Remove skin from sweet potato and cut into 1/2 inch cubes
- While sweet potato is in the oven, cook quinoa. Add quinoa and water to a pot, bring to a boil. Reduce heat to low and cook 15 minutes until water is absorbed. Remove from heat and allow to cool.
- Toss cooled sweet potato cubes, quinoa, chickpeas, seeds, carrot, bell pepper, spinach and parsley together in a large bowl.
- In a small bowl, whisk together dressing ingredients. Add dressing to salad and toss everything together.
- Serve immediately or refrigerate for up to three days
Nutrition Facts : Calories 301 kcal, Carbohydrate 43 g, Protein 12 g, Fat 9 g, SaturatedFat 1 g, Sodium 338 mg, Fiber 9 g, Sugar 5 g, ServingSize 1 serving
WARM QUINOA SALAD WITH ROASTED AUTUMN VEGETABLES
Make and share this Warm Quinoa Salad With Roasted Autumn Vegetables recipe from Food.com.
Provided by hegartyj83
Categories Vegan
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oven to 400°F and arrange a rack in the middle.
- Place the sweet potato, Brussels sprouts, carrot, parsnip, turnip, oil, and measured salt and pepper in a large bowl and toss to combine. Transfer the vegetables to a baking sheet and arrange in an even layer; set the bowl aside (no need to wipe it out).
- Roast the vegetables, stirring every 5 minutes, until they're tender and cooked through, about 18 to 20 minutes. Meanwhile, cook the quinoa.
- Place the quinoa in a medium saucepan, cover with about 2 to 3 inches of cold water, season with salt, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, uncovered, until the white outer casings on the quinoa have popped, revealing translucent little beads, about 15 minutes. Meanwhile, make the dressing.
- For the dressing and to assemble:.
- Place all of the ingredients except the cilantro in the reserved bowl from the veggies and whisk to combine; set aside.
- When the quinoa is ready, drain it through a fine-mesh strainer and add it to the bowl with the dressing. Add the roasted vegetables and toss to combine. Taste and season with salt and pepper as needed. Sprinkle with the cilantro (if using) and serve immediately or at room temperature.
Nutrition Facts : Calories 306.5, Fat 16.7, SaturatedFat 2.3, Sodium 899, Carbohydrate 33.7, Fiber 5.2, Sugar 3.3, Protein 7.2
More about "quinoa salad with roasted yams food"
QUINOA AND ROASTED SWEET POTATO SALAD - TASTE AND TELL
From tasteandtellblog.com
Cuisine AmericanTotal Time 45 minsCategory Side DishCalories 233 per serving
- Peel the sweet potatoes and dice into 1/2-inch cubes. Place on a baking sheet and drizzle with the 1 tablespoon of olive oil. Season to taste with salt and pepper. Toss to coat. Roast the potatoes until they are soft and slightly crisp on the outsides, about 20 minutes.
- In a saucepan, combine the water and the quinoa. Bring to a boil. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender, 15-20 minutes.
- In a large bowl, combine the roasted potatoes, cooked quinoa, broccoli, yellow and red peppers, and cucumbers. Stir to combine.
ROASTED SWEET POTATO BLACK BEAN QUINOA SALAD RECIPE ...
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5/5 (20)Total Time 35 minsCategory SaladCalories 517 per serving
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.
ROASTED SWEET POTATO QUINOA SALAD - ALWAYS NOURISHED
From nourishedtheblog.com
5/5 (2)Estimated Reading Time 7 minsServings 4Total Time 40 mins
- Preheat oven to 400F and line a baking sheet with parchment or a baking mat for easy clean up.
- While the sweet potatoes are roasting, add dried quinoa and cooking liquid (water or stock) to a pot over high heat. Bring to a boil, then reduce heat to low and cover pot with a tight-fitting lid.
- While the quinoa is cooking, add oil, lime juice, vinegar, honey (or sweetener of choice), spices and salt to a bowl or mason jar. Whisk or shake until the salad dressing comes together. Adjust sweetness, salt or lime to taste, if needed. Set aside.
- In a large mixing bowl, add the slightly cooled sweet potatoes, slightly cooked quinoa, chopped kale, cranberries, onions and fresh herbs.
SWEET POTATO QUINOA KALE SALAD - YAY! FOR FOOD
From yayforfood.com
4.6/5 (9)Total Time 30 minsCategory Side DishesCalories 338 per serving
- For the salad. Preheat the oven to 400 degrees F. On a large baking sheet lined with parchment paper, toss together the sweet potatoes with one tablespoon of olive oil and salt to taste.
- Spread the sweet potatoes into a single layer and roast for 15 minutes before stirring and flipping. Roast for another 10 minutes, until tender and lightly browned.
- Place the chopped kale in a large bowl with one tablespoon of olive oil and a pinch of salt. Using your hands, massage the kale, making sure to coat each piece of kale with oil, about 2-3 minutes. Set aside.
SWEET POTATO QUINOA BOWL RECIPE - LOVE AND LEMONS
From loveandlemons.com
5/5 (20)Category Main DishCuisine AmericanTotal Time 25 mins
CHICKPEA, QUINOA AND ROASTED YAM SALAD | BISTRO ONESIX
From bistroonesix.com
4.5/5 (2)Estimated Reading Time 2 minsServings 4
WARM QUINOA SALAD RECIPE WITH ROASTED SWEET POTATO, GOAT ...
From diys.com
5/5 (4)Total Time 45 minsServings 4Calories 626 per serving
- Preheat the oven to 375f. Peel the potatoes and cut into small chunks. Place the chunks in a baking tin and drizzle on the olive oil. Sprinkle on the salt and pepper and toss everything together. Cook in the oven for 20-25 minutes until tender.
- Remove the seeds from the pomegranate. The best way to do this is to slice the pomegranate in half, then hold the pomegranate-half loosely in your hand – with the cut side in the palm of your hand. Place your hand over a large bowl. Hit the back of the pomegranate half with a wooden spoon. The seeds should fall into your hand, and you can them tip them into the bowl.
SWEET POTATO QUINOA SALAD - KARISSA'S VEGAN KITCHEN
From karissasvegankitchen.com
5/5 (10)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.
- In a small bowl, whisk together the mustard, maple syrup, and nutritional yeast (if you don't like nutritional yeast, just leave it out.)
QUINOA SALAD WITH SWEET POTATOES AND APPLES - FOOD & WINE
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.
ROASTED SWEET POTATO KALE QUINOA SALAD - EATING BIRD FOOD
From eatingbirdfood.com
3.9/5 (14)Total Time 1 hrCategory SaladCalories 168 per serving
- Toss sweet potatoes with 1 Tablespoon of oil in a bowl. Season to taste with salt and pepper, and arrange evenly onto a baking sheet.
- Bake in the preheated oven until the sweet potatoes are tender, about 25-30 minutes. Let cool on the counter for a bit then transfer to the refrigerator to cool more.
- While the potatoes are roasting, bring quinoa and 1 cup of water to a boil in a saucepan. Reduce heat; cover and simmer for 15 minutes, or until liquid is absorbed. Once cooked, allow to cool, then transfer to the refrigerator to cool more.
QUINOA SALAD WITH ROASTED SWEET POTATOES, KALE, DRIED ...
From twopeasandtheirpod.com
4.5/5 (2)Estimated Reading Time 3 mins
- 1. Preheat oven to 400 degrees F. Place sweet potatoes and red onion slices in a medium bowl. Drizzle with olive oil and season with salt and pepper. Toss together and then put them on a large baking sheet. Bake in the oven for 30 minutes, or until sweet potatoes are tender. Stir a few times while baking.
- 2. Drizzle kale with 2 tablespoons of balsamic vinegar. Season with salt and pepper and place on a baking sheet. When the sweet potatoes and onions have been in the oven for 15 minutes, put the kale in the oven. Bake for 15 minutes, or until kale is wilted and starting to get a little crispy.
- 3. While the vegetables are roasting, make the quinoa. Using a strainer, rinse the black quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let cool quinoa cool to room temperature.
- 4. When the vegetables are done roasting, let them cool to room temperature. Chop up the red onion slices and kale. In a large bowl, combine quinoa, sweet potatoes, red onion, and kale. Drizzle the salad with remaining three tablespoons of balsamic vinegar and add in the dried cranberries. Stir to combine. Season with salt and pepper and serve.
ROASTED SWEET POTATO KALE SALAD WITH QUINOA - THE ROASTED ROOT
From theroastedroot.net
5/5 (1)Total Time 1 hr 10 minsCategory SaladCalories 414 per serving
- Chop the heads of kale and transfer the chopped leaves to a large mixing bowl. Fill with water and 2 to 3 tablespoons cider vinegar (if you have it! Not mandatory). Allow the kale to sit in its little bath while you prepare the rest of the recipe.
- Preheat the oven to 400 degrees F and chop the sweet potato. Transfer the chopped sweet potato to a baking sheet, drizzle with avocado oil, and sprinkle with sea salt. Use your hands to toss everything together until the sweet potato chunks are well-coated with oil. Bake on the center rack of the preheated oven 25 to 30 minutes (until golden-brown and cooked through), turning once after 15 minutes.
- Prepare the quinoa (if you don’t already have some cooked up). Simply follow the package instructions. You’ll need 1 to 2 cups of cooked quinoa, depending on how much you’d like to add to the salad. I recommend cooking 1 cup of dry quinoa, use what you like, and save the rest for later!
- Whip up the honey mustard dressing! To do so, add all ingredients to a small blender (I use my magic bullet) and blend until smooth. Taste the dressing for flavor and add more sea salt, lemon juice, or mustard to taste.
QUINOA SALAD WITH ROASTED SWEET POTATO, KALE & PESTO ...
From cookieandkate.com
5/5 (44)Total Time 40 minsCategory SaladCalories 636 per serving
- Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy cleanup.
- To prepare the sweet potatoes, transfer them to the prepared baking sheet and toss them with 2 tablespoons olive oil. Sprinkle with salt and pepper and arrange in a single layer. Bake for 10 minutes, then toss and bake for 10 to 15 minutes longer, until tender and browning. Set the pan aside to cool.
- Meanwhile, combine the rinsed quinoa and broth in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a simmer, cover, and cook until the quinoa has absorbed all the liquid, about 20 minutes. Fluff the quinoa with a fork and set aside to cool.
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QUINOA SWEET POTATO SALAD RECIPE - PINCH OF YUM
From pinchofyum.com
Reviews 18Calories 424 per servingCategory Lunch
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