Sweet Potato Quinoa Salad

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 40 minutes

Ingrédients

1 pound sweet potatoes, diced into 1/2 inch pieces

1 medium red bell pepper, diced

1 small red onion, diced

2 tablespoons olive oil

1 1/2 teaspoons cumin

1/2-1 teaspoon smoked paprika

1 cup yellow quinoa, rinsed

2 cups water (or broth)

15 ounce can of chickpeas

3 tablespoons olive oil

2 tablespoon balsamic vinegar

2-3 teaspoons maple syrup or honey

1 teaspoon lemon zest

1 tablespoon lemon juice

Instructions

Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and broth. Bring to a boil, then reduce the heat, cover, and simmer for 15-20 minutes or until the quinoa is cooked and the liquid is absorbed. Fluff the quinoa with a fork and let it cool.

Preheat the oven to 400°F (200°C). Add sweet potatoes, red bell peppers, and onion to a baking sheet. Toss with oil and the seasonings. Spread them in a single layer on a baking sheet. Roast for 25-20 minutes or until tender and lightly browned. Allow them to cool.

Meanwhile, in a small bowl, whisk together the dressing.

In a large bowl, add the cooked quinoa and the vegetables. Add the chickpeas. Pour in the dressing and toss until everything is well coated. Enjoy immediately or refrigerate for a few hours to allow the flavors to meld.

Nutrition

• Calories: 351 kcal
• Lipides Totaux: 20 g
• Sodium: 14 mg
• Glucides Totaux: 36 g
• Fibres Diététiques: 4 g
• Sucres Totaux: 6 g
• Protéines: 7 g