Go Back
Print Recipe

Rainbow Veggie Quinoa & Sweet Potato Salad with Sesame Ginger Dressing

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes

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

* You can find the pickled radish recipe here!