Salads can get boring fast. I’m a creature of habit so this is even more so true. I find one or two things I enjoy and I stick to them. Unfortunately this isn’t healthy as we need variety. I started putting different things on top once I got serious about cutting out meat & making better food choices. In Germany there was a recipe where I could buy a salad with quinoa and sweet potato & I was obsessed! It is delicious.
One food I have enjoyed for awhile but never thought to add to my salad is quinoa. Quinoa is a grain that is botanically related to spinach. It is packed with protein, fiber, & B vitamins and is gluten free. It also tastes great hot or cold, so it works well as a meal prep topper or leftovers.
This salad recipe is topped with baked sweet potatoes, quinoa, & lots of fresh veggies. I hope you enjoy it! Even my mom, who isn’t a fan of salads, enjoyed this one. I double this often so we have leftover.
Quinoa & Sweet Potato Salad
Ingredients
1 head of romaine
1 c uncooked quinoa
1.25 c water
1 medium sweet potato
Avocado or guacamole
1 sweet red pepper
½ of a purple onion
1 c corn, cooked
½ of a cucumber
1 can of pinto beans, rinsed and drained
Directions
- Preheat the oven to 425*F. Wash and dice the sweet potato, drizzle with oil, and cook in oven for 25 minutes. Stir about halfway through cooking time.
- Bring the water to a boil. When it starts to bubble, add the quinoa, cover, and let simmer for about 15 minutes.
- Now wash your vegetables. Chop the lettuce and dice the other vegetables so that you can throw them on top of your salad with the beans. With the avocado, you can either dice it or make guacamole to top your salad with.
- The quinoa should be about done. It’ll be soft, not crunchy. Fluff it with a fork so it doesn’t stick together. Now the sweet potatoes should be about done cooking. I like to mix them in with the quinoa since they’re both warm.
- Assemble your salad and enjoy!
Makes 2 salads.
You can also try different greens. This is also yummy when made with spinach instead of romaine.
Quinoa & Sweet Potato Salad Recipe
Quinoa and sweet potato salad bowls are a filling and delicious meal. Easy to whip up for lunch or meal prep with for the week.
Ingredients
- 1 head of romaine 1 c uncooked quinoa 1.25 c water 1 medium sweet potato Avocado or guacamole 1 sweet red pepper ½ of a purple onion 1 c corn, cooked ½ of a cucumber 1 can of pinto beans, rinsed and drained
Instructions
- Preheat the oven to 425*F. Wash and dice the sweet potato, drizzle with oil, and cook in oven for 25 minutes. Stir about halfway through cooking time.
- Bring the water to a boil. When it starts to bubble, add the quinoa, cover, and let simmer for about 15 minutes.
- Now wash your vegetables. Chop the lettuce and dice the other vegetables so that you can throw them on top of your salad with the beans. With the avocado, you can either dice it or make guacamole to top your salad with.
- The quinoa should be about done. It’ll be soft, not crunchy. Fluff it with a fork so it doesn’t stick together. Now the sweet potatoes should be about done cooking. I like to mix them in with the quinoa since they’re both warm.
- Assemble your salad and enjoy!
Makes 2 salads.
What are some of your favorite salad recipes? Save this one and let me know when you try it!
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