Recipe By Melanie McClare
Rating
Published Jul 24th
Prep 25m Cook 35m Additional 20m Ready In 1h 20m
Servings 4 servings Calories 445.2

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

Recipe Ingredients

  • 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

Cooking Directions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 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.
  3. 3 Toss sweet potatoes in olive oil on a baking sheet.
  4. 4 Roast in the preheated oven until tender, 20 to 25 minutes. Set aside to cool.
  5. 5 Mix broccoli, yellow pepper, red pepper, and cucumber in a large bowl; stir in quinoa and sweet potatoes.
  6. 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 Facts

  • Calories 445.2
  • Carbohydrate 52.1 g
  • Fat 23.6 g
  • Fiber 6.9 g
  • Protein 8.3 g
  • Saturated Fat 3.2 g
  • Sodium 93.1 mg
  • Sugar 10.3 g

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Chef's Notes

Salad and dressing can be made ahead and stored separately in the fridge until serving.

Reviews

  1. It was too sweet as other reviewers have suggested and a bit bland.
  2. Great and refreshing family dinner. So easy to make and tasted awesome
  3. Having recently adopted a vegetarian diet this recipe has perfect ingredients and it is a keeper. It is delicious and easy to prepare. I use All Recipes often to find vegetarian recipes.
  4. Delicious when freshly made! OK as leftovers on day 1 and not great as leftovers on day 2. The serving says for 4 and it was much more plentiful than that!
  5. Easy to make. Fresh colorful vegetables make this a tasty dish. Will be a regular on our dinner spinner!
  6. We skipped the dressing altogether. As for the broccoli and peppers we blanched them due to the water quality where we live and that worked fine. Even with those changes it turned out wonderful. I don't know if we'll make it again as the main goal was to teach the young woman who lives with - Read more ...
  7. I will certainly make this again but with more sweet potato. I used cauliflower since I had no broccoli and would also increase the amount next time. I may omit the pepper all together next time as I don't think it complimented the meal. The "dressing" was perfect.
  8. I just added a fourth star to my rating. At first, the flavor of the sweetness and the lime with the vegetables didn't really work for me, but adding some dry roasted almonds balanced the sweetness for me and turned it into a really delicious dish.
  9. Delicious! I added chopped red onion. The flavors really pop. Yummy.
  10. This was so colorful and something different as a side. The roasted sweet potatoes were a nice addition. I made as the recipe lists, however there was alot of quinoa. I started with one cup of dry quinoa but I think you could scale back to about 3/4 cup. Will make again!
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