Sweet Potato And Quinoa Salad Food

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

Ingredients

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

SPICY QUINOA WITH SWEET POTATOES

Spicy Quinoa with Sweet Potatoes image

Provided by Food Network Kitchen

Categories side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 3/4 cups quinoa
3 cups low-sodium chicken broth
Kosher salt
3 tablespoons vegetable oil
1/2 red onion, thinly sliced
2 cloves garlic, finely chopped
1 tablespoon ancho chile powder
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 small red jalapeno pepper, seeded and thinly sliced
2 small sweet potatoes, peeled and cut into 1/2-inch pieces
1/3 cup roughly chopped fresh cilantro
1 to 2 tablespoons fresh lime juice

Steps:

Put the quinoa in a bowl and cover with water; drain. Repeat twice; drain well. (This will help remove bitterness.) Transfer the quinoa to a medium saucepan over medium heat and stir constantly until the quinoa is dry, about 8 minutes. Add 1 1/2 cups chicken broth, 3/4 cup water and 1/2 teaspoon salt. Bring to a simmer, then cover the pan, leaving the lid slightly ajar to let steam escape; reduce the heat to medium low and cook until the quinoa is tender and the liquid is absorbed, about 15 minutes.
Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the red onion and garlic and cook until slightly softened, about 4 minutes. Add the chile powder, coriander and cumin and cook, stirring, until the spices darken, about 1 minute. Add the remaining 1 1/2 cups chicken broth, the jalapeno, sweet potatoes and 1/2 teaspoon salt. Increase the heat to medium high and bring to a simmer. Cook, stirring occasionally, until the sweet potatoes are tender and the liquid is almost absorbed, about 15 minutes.
Add the sweet potato mixture to the quinoa, then add the cilantro and lime juice and toss; season with salt.

Nutrition Facts : Calories 291 calorie, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 399 milligrams, Carbohydrate 42 grams, Fiber 5 grams, Protein 9 grams, Sugar 4.5 grams

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

Ingredients

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