🌈 I made this Rainbow Veggie Quinoa & Sweet Potato Salad w/ Sesame Ginger Dressing the other day. The flavour it packed blew me away! 🌈
Our apartment has no air-conditioning, so summer means no hot foods 🌡️🔥 Does anyone else feel me? 😂 This salad is a perfect meal for a hot night but doesn’t skimp on any flavour.
The base of this salad is a combination of roasted sweet potato and cooked quinoa. I then added on pickled radish (find the recipe here), green bell pepper and red onion, carrot, red cabbage, and broccoli stems. I topped it with some fresh basil. 🌈
It’s also so versatile that you can remove or add any veggies that you would like and it would still be delicious.
This salad is packed with so many vegetables, hearty grains and starches, making it incredibly healthy, hearty, and nutrient-packed. The quinoa also adds a good amount of protein at 8g per cup. And the sweet potato adds a ton a fibre (even more if you keep the skin on!).
I put mine on a bed of chopped romaine to get in some extra greens. But it is perfect on its own as well.
Rainbow Veggie Quinoa & Sweet Potato Salad with Sesame Ginger Dressing
Ingredients
Salad
- 1 small sweet potato
- 1 tbsp olive oil
- 2 cups cooked quinoa cooked according to package instructions
- 1/4 cup pickled radish* or fresh
- 1 green bell pepper diced
- 1/2 red onion diced
- 1 carrot grated
- 1/2 cup red cabbage sliced I used the slicer on my box grater
- 1/2 cup broccoli stems grated, optional
- 1-2 tbsp fresh basil chopped, optional but delicious!
Dressing
- 1/8 cup sesame oil
- 1/8 cup vinegar I used red wine vinegar, but any should work
- 1 tsp maple syrup
- 1 tsp fresh ginger finely chopped
- salt and pepper to taste
Instructions
- Preheat your oven to 425f
- Cook the quinoa according to package instructions
- Chop the sweet potato and add it to a parchment-lined baking sheet. Drizzle the olive oil on and coat the chopped sweet potato well. Roast for 15-20 minutes until fully cooked and slightly brown
- In the meantime, chop and grate all of the vegetables and the basil and add them to a large bowl
- Mix all of the dressing ingredients together. My favourite way to do this is to add them to a mason jar with a lid and shake well!
- When the sweet potato and quinoa are cooked, add them to the vegetables and drizzle on the dressing. Mix well. Refrigerate until chilled or eat immediately!
Notes
I hope you love this recipe as much as I do!
Let me know if you end up making this Rainbow Veggie Quinoa & Sweet Potato Salad w/ Sesame Ginger Dressing! Post a picture of it on Instagram and tag me at @Naturally_Makayla
If you like this recipe, you may also like my other recipes. Try out these Herbed Cashew-Cream Stuffed Mini Peppers or this Spinach and Hemp Seed Pesto.
