American Quinoa Salad
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
A fresh and flavorful salad featuring quinoa, roasted vegetables, and a tangy vinaigrette.
Ella x
Ingredients
- 400quinoa
- 400roasted sweet potatoes
- 200cherry tomatoes
- 150cucumber
- 100red onion
- 50 mlapple cider vinaigrette
- 20 mlolive oil
- 10 gdijon mustard
- 2 gsalt
- 1 gpepper
- 20 gfresh parsley
Instructions
- 1
Preheat oven to 200°C. Roast the sweet potatoes for 20 minutes, or until tender. Let cool.
Tip: Use a mandoline to get even slices of sweet potato.
- 2
In a large bowl, combine the cooked quinoa, roasted sweet potatoes, cherry tomatoes, cucumber, and red onion.
Tip: Toss gently to combine.
- 3
In a small bowl, whisk together the apple cider vinaigrette, olive oil, Dijon mustard, salt, and pepper until smooth.
Tip: Adjust seasoning to taste.
- 4
Pour the dressing over the quinoa mixture and toss to coat.
Tip: Garnish with fresh parsley and serve.
- 5
Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Tip: This salad can be made ahead and refrigerated for up to 24 hours.
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