Quinoa and Sweet Potato Salad
Salads • Mexican
Description
The iconic grain of the late 2000s to early 2010s combined with the iconic root vegetable of the same era. Plant-based living can be truly exciting, and in this case, it's gluten-free yet still delicious.
Ingredients
- Quinoa 10 oz
- Mixed salad greens 5 oz
- Sweet Potato 5 oz
- Marinated cherries 10 oz
- Avocado 2 pieces
- Lemon 4 pieces
- Peanut Sprouts 5 oz
- Olive Oil 0 fl oz
- Olive Oil 1 tablespoon
- Teriyaki sauce for stir-fry 0 oz
Step-by-Step Guide
Step 1
Cook the quinoa until it's ready (this will take about 15 minutes).
Step 2
Slice the sweet potatoes into 1-centimeter thick wedges. Grill them in a skillet with a tablespoon of olive oil.
Step 3
Arrange the salad leaves (lollo rosso, romaine, corn, arugula, chard) on the plates. Top with warm quinoa (or cold if it's hot outside). Then add the tomatoes (cut in half) and sunflower sprouts.
Step 4
Mix the salad olive oil and tamari, then dress the salad with the dressing.
Step 5
Add lemon wedges, sweet potato, and avocado slices.
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