This sweet potato and quinoa salad is not only suitable as a side dish, but also as a main course due to its filling ingredients.
If you're looking for a simple yet delicious salad, then this sweet potato and quinoa salad is just what you need! It's packed with flavor and healthy ingredients and is quick and easy to prepare. The combination of nutrient-rich sweet potatoes, protein-packed quinoa, and crunchy vegetables, topped with a delicious dressing, makes this salad perfect for a quick lunch or light dinner. And the best part? It'll keep you full and satisfied!
Sweet potato and quinoa salad recipe
2 servings, 30 minutes
Ingredients
- 1 cup cooked quinoa
- 2 large, evenly chopped sweet potatoes
- 1 small onion, diced
- ½ cup cherry tomatoes
- ½ cup corn, rinsed and drained
- ½ cup red kidney beans
- 1 seed pad of our rocket microgreens
dressing
- 3 tablespoons olive oil
- 3 tablespoons vinegar
- 1 lemon, juiced
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp salt
- ¼ tsp black pepper
- 1 tsp honey
preparation
- Preheat the oven to 200 degrees and line the baking tray with baking paper.
- Cut the sweet potatoes into evenly sized pieces. Marinate with olive oil, paprika, cumin, and salt, and toss gently to coat.
- Roast in the oven for 15 minutes. Turn each piece over and roast for another 10 minutes.
- In a large salad bowl, combine the cooked quinoa, roasted sweet potatoes, corn, kidney beans, cherry tomatoes, onion, and microgreens.
- Mix all the dressing ingredients in a small bowl.
- Add the dressing, toss the salad and add some more of the arugula microgreens.
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