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Sweet Potato Quinoa Salad recipes

Sweet Potato Quinoa Salad

Course Gluten free, Vegan
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Makes 4
Author Vanessa @VeganFamilyRecipes.com

Ingredients

  • 3/4 cup Quinoa uncooked
  • 1 Sweet Potato peeled and diced
  • 2 tablespoons Olive Oil
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Paprika
  • 1/4 head Cauliflower cut into florets
  • 1 Lemon
  • 20 leaves of fresh Parsley chopped
  • 1/4 cup Pine Nuts
  • 8 Cherry Tomatoes quartered

Instructions

  1. Preheat oven to 375F (190C) and line a baking sheet with parchment paper.
  2. Coat diced sweet potatoes with olive oil, salt and paprika. Roast in oven for 20 - 25 minutes, turning after 15 minutes. Remove from oven once edges have browned.
  3. Meanwhile, rinse quinoa and cook as per instructions on packaging or add to a saucepan with 1 3/4 cup boiling water. Simmer for 20 minutes then remove from heat and add juice of half a lemon. Cover saucepan and allow to rest for 5 minutes. Fluff with a fork and set aside.
  4. Cut cauliflower into florets and steam for 3-5 minutes. Alternatively blanch for 3 minutes in boiling water. Remove from water and set aside.
  5. Heat a small fry pan over medium heat. Add pine nuts (don't use any oil!) toast for 45 seconds, toss and toast for an additional 30 seconds. Repeat this until they start turning brown.
  6. In a large bowl, combine sweet potatoes, quinoa, cauliflower, quartered tomatoes, chopped parsley (leave a few leaves for garnish), and pine nuts.
  7. Finish off with remaining lemon juice and add salt and pepper to taste.

Recipe Notes

1)Soaking cauliflower for 30 minutes will help remove its bitter taste. Also, make sure to remove it from it's heart source when cooking or steaming. Don't let it linger in hot water or accidentally forget about it. The longer cauliflower cooks the more bitter the taste. 2) Be sure to thoroughly rinse quinoa to remove any impurities and bitter taste as well.3) Carefully combine all ingredients to avoid getting a big mush of quinoa and sweet potato. I suggest using two metal spoons to lift and toss the ingredients. Don't stir them!