Ballymaloe Quinoa Sweet Potato Salad
This Asian-inspired, Quinoa Sweet Potato Salad is super healthy, can be prepped ahead and simply bursts with bright, fresh, delicious flavor!
Servings: 10
Calories: 208kcal
Ingredients
For the dressing:
- ¼ cup extra virgin olive oil
- 2 teaspoons sesame oil
- 1 ½ tablespoons soy sauce
- finely grated lime zest from two medium limes
- 4 tablespoons fresh lime juice from 2 medium-size limes
- 2 tablespoons sugar
- 1 medium red chili or jalapeno
- 1 medium clove garlic finely minced
For the quinoa
- 1 ¼ cups quinoa uncooked
- 1 ½ cups cold water
- 1 teaspoon kosher salt
For the salad:
- 2 medium sweet potatoes peeled and diced into ¾-inch pieces
- 2 tablespoons extra virgin olive oil
- 1 teaspoon ground coriander
- ½ teaspoon cinnamon
- 1 teaspoon kosher salt
- 3 medium onions peeled, halved and cut into thin wedges
- 4 medium-size scallions green onions, thinly sliced on a diagonal
- 1 cup coarsely chopped cilantro or basil
- ¼ cup coarsely chopped mint
Instructions
For the dressing:
- Combine all dressing ingredients in a jar with a tight-fitting lid and shake well. Set aside or refrigerate if preparing in advance.
For the salad:
- To cook the quinoa, rinse in a sieve under cold water for 2-3 minutes to remove the natural bitter coating. Place it in a saucepan along with the water and salt. Bring to a boil then cover with a tight-fitting lid and reduce the heat to very low. Cook, covered for 12 minutes until the grain is tender. Turn off the heat, but leave the lid on for a further 10 minutes, then fluff with a fork and allow to cool slightly.
- Preheat the oven to 450˚F (230˚C). Lightly oil a sheet pan.
- Combine sweet potatoes, olive oil, coriander, cinnamon and salt on the prepared sheet pan and toss with your hands to coat. Roast in the preheated oven for 20 minutes or until just beginning to caramelize. Add the onion wedges and roast for another 5 minutes. Remove from oven and set aside to cool slightly.
- Combine the cooled, cooked quinoa and the veggie mixture on a large platter. Drizzle with half of the dressing and toss to combine. Taste and add more dressing or salt, if needed. Top with the scallions and fresh herbs. Garnish with edible flowers, if desired. Serve extra dressing at the table.
Notes
Adapted from a recipe from the Ballymaloe Cookery School.
Nutrition
Calories: 208kcal | Carbohydrates: 26g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 401mg | Potassium: 281mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3736IU | Vitamin C: 6mg | Calcium: 29mg | Iron: 1mg