Quinoa Salad with Sweet Potato
Yield 4 people
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Description
This quinoa salad is a light meal with amazing texture and flavor. It is super filling, loaded with quinoa, black lentils, and vegetables, and tossed with a perfect light dressing. Kosher, Pareve, Vegan
Ingredients
The salad:
- 3 cups cooked and chilled quinoa
- 1 cup cooked or from a can black beans rinsed and drained
- 2 medium size sweet potatoes, cut into 1-inch pieces and roasted in olive oil
- 1/2 cup red onion, finely chopped
- 3-4 small tomatoes, finely chopped
- 1/2 cup fresh herbs, roughly chopped—cilantro, parsley, and mint.
Optional add-ons or variations:
- dried cranberries, chickpeas, black lentils, chopped Jalapeños, Avocado, Feta cheese, pumpkin seeds, walnuts, and corn.
The dressing:
- 1/4 cup (60 ml) olive oil
- 2 Tablespoons (30ml) pure maple syrup or honey
- fresh lemon juice from 1/2 lemon
- 1/4 teaspoon salt or more to taste
- black pepper to taste
Instructions
Make the dressing:
- Whisk together the olive oil, lemon juice, maple syrup or honey, salt and pepper in a small bowl or jar. Set aside.
Put the salad together:
- In a large bowl, combine quinoa, black beans, sweet potatoes, tomatoes, red onion, and chopped herbs.
- Drizzle salad with dressing and gently stir until the salad is fully coated.
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