Description
A healthy and nutritious salad combining sweet potatoes and quinoa, perfect for a light lunch or side dish.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 medium sweet potatoes, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup crumbled feta cheese (optional)
- 2 tablespoons lemon juice
Instructions
- Preheat oven to 400°F (200°C).
- Toss sweet potatoes with olive oil, salt, and pepper. Roast for 25 minutes or until tender.
- Cook quinoa according to package instructions. Let it cool.
- Combine roasted sweet potatoes, quinoa, parsley, and feta cheese in a bowl.
- Drizzle with lemon juice and toss gently.
- Serve chilled or at room temperature.
Notes
- For extra flavor, add a pinch of cumin or paprika to the sweet potatoes before roasting.
- Replace feta cheese with avocado for a vegan option.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting, Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 6g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 5mg
