Quinoa and Sweet Potato Salad Recipe
Ingredients
- 2 medium sweet potatoes - cut into ½-inch dice
- 1 cup carrots - peeled and cut into ½-inch dice
- 1 Tablespoon avocado oil
- 1 Tablespoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon cinnamon
- ¼ teaspoon sea salt
- ¼ teaspoon cardamom
- 1 cup quinoa - dry (about 2 cups cooked)
- ¼ cup golden raisins
- ¼ cup slivered almonds
- Zest and juice of 1 lemon
Instructions
- Preheat the oven to 425F and cover a sheet pan with unbleached parchment paper.
- In a large bowl, combine the sweet potatoes, carrots, avocado oil, garlic powder, cumin, cinnamon, salt, and cardamom. Toss well to evenly coat the vegetables with seasoning. Transfer them to the sheet pan, and evenly distribute them. Roast for about 20 minutes, or until soft.
- While the vegetables are cooking, add 2 cups of water and the quinoa to a saucepan. Bring to a boil, reduce the heat, and simmer for about 15 minutes, or until the water is absorbed.
- Add the cooked quinoa, raisins, and slivered almonds to a bowl and toss them in the juice and zest of the lemon. Add the roasted vegetables and toss to combine. Serve and enjoy!
Notes
Storage Instructions:
Allow the quinoa and sweet potato salad to cool to room temperature. Then, store it in the refrigerator, well covered, for up to 4 days. You can either reheat it in the microwave when ready to serve or enjoy it chilled.Nutrition
Serving: 0.5 cupCalories: 231 kcal (12%)Carbohydrates: 28 g (9%)Protein: 7 g (14%)Fat: 11 g (17%)Saturated Fat: 1 g (6%)Polyunsaturated Fat: 1 gMonounsaturated Fat: 2 gCholesterol: 0 mgSodium: 123 mg (5%)Fiber: 5 g (21%)Sugar: 7 g (8%)