Thank you so much for your kind comment! Remove the stems and coarsely chop the spinach. Making it for my hubby and I for dinner tonight! I am ready for healthy after all the sweets & junk I have consumed over the past few days, lol! I’m so happy to hear that! Turn off the heat and let quinoa sit covered for at least one, hour or preferably, three hours. I don’t have Dijon mustard , Flavors are very different; unfortunately the dressing would be pretty gross with normal mustard. This looks amazing-so light & refreshing! I also added golden raisins and chopped pecans- amazing. It was a potluck hit, and my wife came home and had another big bowl. A healthy and delicious lemon vinaigrette dressing coats this salad. How to Make Mealtime Hassle Free! What would you recommend as a substitution for the sweet potatoes? There’s dijon mustard, lemon juice, dried herbs, vinegar, and olive oil. Hate to call it a salad because it’s so luxurious! My favorite part is it’s a luxurious salad but it’s not too hard to make! This was so tasty and he loved it. So happy to hear this was a hit! The combination of flavors is so good. I’d try white wine vinegar or champagne vinegar. The dressing is one of the best lemon dressing I’ve tried. Drain the quinoa well – See Note 1. Roasted acorn squash, sweet potatoes, and then with 15 minutes left, added sweet onions and asparagus. I’m so glad you enjoyed it! Great job on this recipe! I’m so happy you enjoyed this! Love all the veg, and the quinoa adds some substance so my husband gets filled up!! So many great flavors going on in this, I totally need to try it! Thank you so much for sharing! Subscribe to my newsletter and follow along on Sweet potatoes are one of my faves too! Great tips about preparing the individual ingredients. All photographs and content contained in this blog are copyright protected. Line a sheet pan with baking paper and put sweet potato onto the tray. I want to send the recipe to everyone I know and tell them to make it right away. I’ll be trying it this weekend. I used goat cheese and sliced almonds- it’s such a beautiful and tasty salad. Thanks so much for the comment Liz , This salad was soooo delicious and super filling. I love hearing from you when you've made one of my recipes! Thanks for passing it along and for your kind comment! I love this salad a lot! . My roommate and I have been trying to make healthier choices, so I’ve been trying a bunch of new recipes- this was an instant favorite! Turn the quinoa into a bowl and allow to cool. Thank you. trying to find words that would do this salad justice. Mix the dressing, and finely chop the spring onion and parsley. Toss everything together. Thanks so much for the comment and review . We’re seriously OBSESSED with this sweet potato quinoa salad — perfect textures, delicious flavors, and it’s so simple to make! Thrilled to hear that! YAYYY!! . Really good recipe but it definately needed a crunch factor…added some chopped celery. Line a sheet pan with baking paper and put the sweet potato on the tray. so you could use garlic powder instead of minced garlic to make it keep longer. I used the smashed garlic cloves in the dressing (it IS phenomenal) and didn’t put craisins in the dish as I didn’t feel it was needed. Pour into a jar and store in the fridge while you finish the salad. Looks yummy what can you use instead of the red wine vinegar? So glad I ran across your site and this recipe! I don’t know for sure, but I would think this dressing could last 2 (maybe 3) weeks in a tightly sealed jar in the fridge. I shared this recipe with my family and friends and they all love it!! Thank you so much for your sweet comment Jess! Add all the ingredients to the quinoa bowl, toss well together and you are ready to serve. Not to mention how healthy this quinoa salad is! So glad you enjoyed this salad Kitty! It’s been updated, thank you!! I made a vow to start eating better too (apparently I also like to eat a wee-bit too many cookies, haha), and this is a perfect healthy recipe! It was also easy to make. Add water to a medium saucepan, add the quinoa, bring to the boil then lower the heat and simmer, covered, for about 10 minutes, until the seeds are tender. . Thank you! Thank you for sharing at Marvelous Mondays this week- Pinned & sharing! Thanks so much! Add the quinoa and toast over moderate heat, stirring, for 2 minutes. My kids are obsessed with this salad and surprisingly they started to like sweet potato?. Roast in the preheated oven until tender, 20 to 25 minutes. The dressing really helps emphasize the other flavors! The flavors are amazing! This is the second time I made this recipe and it is one of my favorites. You will go crazy over this lemon vinaigrette! Thanks! Bring to a boil, reduce heat to low, and cover the pan with a lid. I subbed dried blueberries for the cranberries and added almond slivers. Roast in the oven for approximately 35-40 minutes or until just cooked. Which ingredients might I take out to make the dressed salad more stable? :), I’m sooo glad you enjoyed! Welcome to my kitchen! Spread it out so the slices are not overlapping. Your email address will not be published. Don’t skip roasting the sweet potatoes or the avocados – this is what makes it so delicious. Looking for more plant based options for lunch and have no way to reheat. I was skeptical at first. Super tasty! So happy to hear that!! Turn heat all the way to the lowest setting and cook covered for 15 minutes or until the water has completely absorbed in the quinoa. You can find the privacy policy and disclaimer here. Thanks so much Ash! This is a beautiful looking salad! Thanks for your comment Mel! In a large saucepan, heat 1 tablespoon of the olive oil. Pour 2 cups of water into a medium saucepan, add the quinoa, bring to the boil then lower the heat and simmer, covered, for about 10 minutes, until the seeds are tender.

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