Serves about 4
This recipe reminds me just how tasty and beautiful roasted vegetables are! Not to mention how delicious they can be tossed with quinoa, fresh vegetables and herbs, as well as a simple lemon vinaigrette. Packed with vitamins, minerals, and protein, this salad is perfect for a cleansing lunch or dinner and can be enjoyed all year round!
- 1 1/2 cups peeled and cubed (1/2-inch) sweet potatoes
- 2 cups quinoa, rinsed and drained
- 2 1/2 cups low-sodium vegetable broth
- 3 cups water
- 1/2 bunch scallions, chopped thin
- 5 Medjool dates, chopped small
- 1/2 cup slivered almonds, toasted
- 1/4 cup chopped fresh parsley
- Juice of 1 lemon (about 2 tablespoons)
- 1/4 cup extra virgin olive oil
- salt and pepper to taste
- 1/2 teaspoon cloves
Preheat the oven to 350°F. In a large mixing bowl, stir together sweet potato, salt and pepper until evenly coated. Place on a rimmed baking sheet and roast about 40 minutes or until potatoes are fork-tender.
Meanwhile, in a small sauce pot bring quinoa, water and broth to a boil. Reduce heat to low, cover and cook about 15 minutes or until all the liquid is absorbed. Remove from heat and let stand 5 minutes.
In a large bowl, toss together sweet potatoes, quinoa, scallions, dates, almonds, parsley and lemon juice. Season with salt, pepper and cloves to taste. Serve warm or at room temperature.
Monica Sellecchia is an Italian vegetarian who has a passion for food, culture, and healthy living! Growing up in an Italian household taught her to appreciate food and family in more ways than one. She shares her passion for Italian food and knowledge of vegetarian cooking, as well as ways to eat healthy and creatively through private cooking sessions and events. To learn more about Monica, visit her site La Vegetariana.