This quinoa sweet potato salad is fresh, delicious, good for you, and easy to make for dinner, cold lunch, or any occasion! Learn how to make the best healthy quinoa salad with sweet potato and mango.
Servings: 4persons
Calories:
Author: Natasha Minocha
Ingredients
1cupQuinoa
2cups Water
2Sweet potatoes, dicedI like to keep the peel on.
1TbspExtra virgin Olive oil
2smallCarrots, diced
2smallCucumbers, diced
1/4cupPomegranate arils
1/2Mango, diced
Small handful Parsley, finely chopped
Salt & coarsely ground black pepper to taste
1tspRed Chilli Flakes
Mashed avocado & Pan roasted cherry tomatoes to serve with the saladOptional
Vinaigrette
2tspRed wine vinegar
Juice of 2 lemons
2tbspExtra virgin Olive oil
1tspCumin powder
1tspSmoked paprika
1tspDried oregano
Salt & coarsely ground black pepper to taste
Instructions
Preheat your oven to 220C.
Toss the diced sweet potatoes with olive oil, salt, pepper and chilli flakes. Spread evenly on a baking tray and roast till cooked through, about 25 - 30 minutes. Do flip them over a couple of times while roasting. Let cool.
In the meanwhile, rinse the quinoa very well and place in a saucepan. Add 2 cups of water to your 1 cup of quinoa. Let it come to boil, lower the heat and cover the pan. Cook for about 15 minutes, till all the water has been absorbed. Let it stay covered for a few minutes, then fluff it up with fork.
Spread the cooked quinoa on a tray to cool it.
In a large mixing bowl, add the cooled quinoa, sweet potatoes, cucumber, carrots and pomegranates. Toss well with the vinaigrette. Taste and adjust seasoning for taste.
Now gently mix in the mangoes and parsley. Serve immediately or refrigerate for a few hours and serve chilled.
If you want leftovers, then add mango just before eating. It tends to get a little mushy the next day.
Vinaigrette:
Combine all the ingredients in a screw top jar and close the lid tightly and shake it till its all blended well. Taste and adjust for seasoning.