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Quinoa Salad with Sweet Potatoes and Carrots

Quinoa Salad with Sweet Potatoes and Carrots

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
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Ingredients:
  

For the quinoa:

  • 1 cup quinoa rinsed and drained
  • 1 tbsp olive oil
  • ½ tsp salt

For the roasted vegetables:

  • 1 medium to large sweet potato
  • 2 carrots
  • 1 red onion
  • 3 tbsp olive oil
  • ½ tsp salt

For the dressing:

  • 2 tbsp olive oil
  • 2 tbsp date syrup (silan) or maple syrup
  • 2 tbsp lemon juice
  • Pinch of salt
  • Pinch of freshly ground black pepper
  • ½ cup finely chopped parsley

Instructions:
 

  • Prep the oven: Preheat to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat.
  • Prep the vegetables: Peel and cut the sweet potato into ½-inch (1.5-2cm) cubes. Peel and cut the carrots into ¼-inch (1cm) cubes. Slice the red onion lengthwise into eighths. Spread the vegetables on the baking sheet, drizzle with olive oil, and season with salt. Toss gently to coat, then spread into a single layer. Bake for 20-25 minutes, until golden and tender.
  • Cook the quinoa: Meanwhile, heat the olive oil in a small pot. Add the rinsed quinoa and salt, and sauté, stirring, for 2-3 minutes. Add 2 cups of water, stir, and cover. Bring to a boil, then lower to low heat and cook until all the water is absorbed, about 25 minutes. Leave covered, off the heat, for at least 5 more minutes.
  • Make the dressing: In a jar with a lid, combine all the dressing ingredients. Close and shake until smooth.
  • Assemble: In a large bowl, combine the cooked quinoa, roasted sweet potato, carrots, and red onion, and the chopped parsley. Pour the dressing over everything and mix gently. Enjoy!

Notes:

  • Rinsing the quinoa well before cooking isn't optional, it removes a natural coating that otherwise leaves a bitter, soapy taste.
  • Quinoa can be cooked like rice (sautéed briefly, then simmered in a measured amount of water, as done here), or like pasta, boiled in a large pot of water and drained. Both methods work well.
  • Maple syrup can be used instead of silan (date syrup).
  • Add cooked chickpeas for extra protein and a full meal.
  • Keeps well in the fridge for 3-4 days.
Did you make this recipe? Let me knowLeave a comment and a star rating below, I'd love to hear how it turned out