Quinoa and sweet potato salad is a recipe that the whole family ought to enjoy. Since there are so many delicious spices and flavors in this salad, the kids will even enjoy it. Best of all, it is gluten-free, vegan, and a great source of protein and fiber.
Preheat the oven to 425F and cover a sheet pan with unbleached parchment paper.
In a large bowl, combine the sweet potatoes, carrots, avocado oil, garlic powder, cumin, cinnamon, salt, and cardamom. Toss well to evenly coat the vegetables with seasoning. Transfer them to the sheet pan, and evenly distribute them. Roast for about 20 minutes, or until soft.
While the vegetables are cooking, add 2 cups of water and the quinoa to a saucepan. Bring to a boil, reduce the heat, and simmer for about 15 minutes, or until the water is absorbed.
Add the cooked quinoa, raisins, and slivered almonds to a bowl and toss them in the juice and zest of the lemon. Add the roasted vegetables and toss to combine. Serve and enjoy!
Notes
Storage Instructions:
Allow the quinoa and sweet potato salad to cool to room temperature. Then, store it in the refrigerator, well covered, for up to 4 days. You can either reheat it in the microwave when ready to serve or enjoy it chilled.
Nutrition
Nutrition Facts
Quinoa and Sweet Potato Salad Recipe
Serving Size
0.5 cup
Amount per Serving
Calories
231
% Daily Value*
Fat
11
g
17
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
0
mg
0
%
Sodium
123
mg
5
%
Carbohydrates
28
g
9
%
Fiber
5
g
21
%
Sugar
7
g
8
%
Protein
7
g
14
%
* Percent Daily Values are based on a 2000 calorie diet.