Quinoa and Roasted Sweet Potato Salad with Maple Dijon Vinaigrette

This Quinoa and Roasted Sweet Potato Salad with Maple Dijon Vinaigrette is a delicious and nutritious side dish that is easy to make and packed with flavor and nutrition. It’s perfect for any meal and takes just 35 minutes to make.

Cooking Equipment:

Baking sheet Small bowl Whisk Large bowl

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

American

Keywords:

Quinoa, Sweet Potato, Salad, Maple Dijon Vinaigrette

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

1/2 cup quinoa

1/2 sweet potato, peeled and cubed

1 tablespoon olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

2 tablespoons maple syrup

1 tablespoon Dijon mustard

2 tablespoons apple cider vinegar

2 tablespoons olive oil

Cooking Instructions:

Preheat oven to 400°F.

Place the cubed sweet potato on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper.

Roast in the oven for 20-25 minutes, or until the sweet potatoes are tender.

Meanwhile, cook the quinoa according to package instructions.

In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, and olive oil.

Once the quinoa and sweet potatoes are cooked, combine them in a bowl and pour the vinaigrette over top.

Toss to combine and serve.

Nutrition:

Calories: 437, Fat: 15g, Carbohydrates: 59g, Protein: 11g

Rating:

Did You Know?

Barbecue, which is a staple of Southern cuisine, is a method of cooking meat low and slow over indirect heat.