Quinoa salad with roasted sweet potatoes and figs


So sweet and delicate, this salad is incredibly scrumptious! Serve it as an appetizer, as a meal on its own or part of a larger buffet.

Ingredients (serves 4-6)
- 1 cup quinoa, boiled according to the instructions on the packaging
- 4 large sweet potatoes, diced
- 8 figs, quartered just before serving
- 1/2 cup toasted pumpkin seeds
- a small bunch cilantro leaves, chopped
- 2-3 Tablespoons maple syrup/honey
- 3 Tablespoons balsamic vinegar
- 3 Tablespoons extra virgin olive oil
- 1/2 teaspoon cayenne

Place the quinoa in a large bowl, fluff with a fork and allow to cool. On a rimmed baking sheet, toss the sweet potatoes with the olive oil and roast at 400F until fork tender. Add the sweet potatoes (and their cooking oil), pumpkin seeds and cilantro to the quinoa and toss gently to combine. Season with the balsamic,maple and cayenne and, if necessary, add more olive oil. Garnish with the figs and enjoy!






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