Lunch Recipe

Roasted Sweet Potato Quinoa Salad

Purple sweet potatoes add beautiful color to the mix in this healthy, fresh tasting, zesty salad!

INGRIDIENT

2 cups water

1 cup quinoa, rinsed

2 sweet potatoes, peeled and cubed

2 tablespoons olive oil

1 cup chopped broccoli

1 yellow bell pepper, diced

1 red bell pepper, diced

½ cucumber - peeled, seeded, and chopped

¼ cup extra-virgin olive oil

2 tablespoons maple syrup

½ lemon, juiced

½ lime, juiced

salt and ground black pepper to taste

½ cup chopped cilantro

DIRECTION

Step: 1

Preheat oven to 400 degrees F (200 degrees C).

Step: 2

Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Set aside to cool.

Step: 3

Toss sweet potatoes in olive oil on a baking sheet.

Step: 4

Roast in the preheated oven until tender, 20 to 25 minutes. Set aside to cool.

Step: 5

Mix broccoli, yellow pepper, red pepper, and cucumber in a large bowl; stir in quinoa and sweet potatoes.

Step: 6

Whisk extra-virgin olive oil, maple syrup, lemon juice, lime juice, salt, and pepper in a small bowl. Mix dressing into salad; garnish with cilantro.

NUTRITION FACT

Per Serving: 445 calories; protein 8.3g; carbohydrates 52.1g; fat 23.6g; sodium 93.1mg.

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