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Colorful, full of flavor and texture salad. Can be served hot, room temperature or cold. Either way it’s delicious! I served it as a side dish with a pan seared cod, but if you would like, you can make it vegetarian dinner. Quinoa and all the vegetables make a full nutritious meal.
Quinoa and Roasted Sweet Potato Salad
Course: Salad, Main, Side dish, AppetizersDifficulty: Easy6
servings15
minutes30
minutes45
minutesIngredients
- Salad
4 Persian cucumbers, diced in bite size pieces
3 cups cooked quinoa (any kind will work)
1 small bunch cilantro, roughly chopped
1 small bunch flat leaf parsley
2 medium size avocados, diced in bite size pieces
2 cups of thinly shredded red cabbage
1 medium onion, thinly sliced
3 large sweet potatoes, oven roasted in1 inch bites with olive oil, salt and garlic powder
- Lemon Vinaigrette
1/2 cup of olive oil
1/4 cup of freshly squeezed lemon juice
1 tsp. sea salt
1 garlic clove
Zest from 1 lemon
1/2 tsp. black pepper
2 tbsp. whole grain Dijon mustard
Let’s make it
- Mix all the ingredients for the vinaigrette until emulsified.
- Carefully mix all the salad ingredients with the lemon vinaigrette and serve. I served it with a pan seared cod.
- Enjoy!
