|Nutritional Guidelines (per serving)|
This sweet potato quinoa salad bowl recipe is high in protein, low in fat, and high in spicy and sweet flavor! Whole grain quinoa cooks quicker than most grains and is an excellent source of protein for vegetarians with about 11 grams of protein per cup of cooked quinoa.
This quinoa salad recipe makes for a great main dish lunch bowl or a salad. Bring this vegetarian and vegan quinoa salad to a picnic, potluck or outdoor barbecue and impress your friends!
This recipe is vegetarian and vegan. If you need it to be gluten-free as well, be sure to use a gluten-free vegetable broth, or, just cook the quinoa in plain water. All of the other ingredients, including the quinoa, sweet potato, bell pepper, lemon juice and salt and pepper are gluten-free, and it never hurts to double-check the ingredients list on your spices, such as cayenne pepper, just to make sure there are no additives.
- 1 cup quinoa, uncooked
- 2 cups vegetable broth or water (make sure your vegetable broth is gluten-free if needed)
- 1 sweet potato, baked and diced
- 1 red bell pepper, diced
- 2 tbsp olive oil
- 1/4 tsp cayenne pepper
- 2 tbsp lemon juice
- salt and pepper to taste
Simmer the quinoa in the vegetable broth or water (using vegetable broth will give this dish a bit extra depth of flavor) about 10 to 15 minutes, or until water is gone and quinoa is light and fluffy when stirred. Remove from heat and allow to cool.
Toss together the quinoa, sweet potato and bell pepper in a large bowl.
In a separate small bowl, whisk together the lemon juice, olive oil, and cayenne pepper. Gently toss this dressing with the quinoa.
Season with a generous amount of salt and pepper, to taste. Sea salt or kosher salt and fresh ground pepper will give the best flavor in simple dishes such as this.