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Oil-Free Hearty Quinoa Sweet Potato Salad with Creamy Lemony Dressing
A blend of peppery arugula and the sweetness of sweet potatoes

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Oil-Free Hearty Quinoa Sweet Potato Salad with Creamy Lemony Dressing

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Ingredients

Adjust Servings:
Salad
2, diced into same size cubes Sweet Potato
3 cups Arugula
1, sliced into thin strips Red Onion
2, cut into bite sized chunks Tomato
2 teaspoons Garlic Powder
2 teaspoons Onion Powder
Quinoa
1 cup Quinoa
2 cups Water
Dressing (2 options)
1/2 cup (see note) Silken Tofu or Low-Fat Vegenaise Use silken tofu if following a lower fat diet
1/2 cup Lemon juice
1/4 teaspoon Cayenne Pepper
1 Tablespoon (This is correct NOT A TYPO) Pepper

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Cuisine:

A simple hearty salad loaded with superfoods as an entree or a side salad. You will love the mix of flavors.

  • 35 minutes
  • Serves 2
  • Easy

Ingredients

  • Salad

  • Quinoa

  • Dressing (2 options)

Directions

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Quinoa, a super food and grain, packs a ton of protein. Combined with a salad, quinoa absorbs dressing and creates a thick and hearty accompaniment to any salad. Instead of opting for a standard salad, why not take your favorite savory items and add them to your salad to create a satisfying salad?

According to Kris Gunners of  Authority Nutrition,  quinoa contains the following;

“Protein: 8 grams.
Fiber: 5 grams.
Manganese: 58% of the RDA.
Magnesium: 30% of the RDA.
Phosphorus: 28% of the RDA.
Folate: 19% of the RDA.
Copper: 18% of the RDA.
Iron: 15% of the RDA.
Zinc: 13% of the RDA.
Potassium: 9% of the RDA.
Over 10% of the RDA for vitamins B1, B2 and B6.
Small amounts of calcium, B3 (niacin) and vitamin E.
This is coming with a total of 222 calories, with 39 grams of carbs and 4 grams of fat.”

When someone asks you where you get your protein, tell them quinoa is your vegan meat.

Arugula is one of my favorite greens. It naturally has a  peppery flavor, so when combined with the right ingredients, it compliments the savory taste of the ingredients and tart dressing.
I make a bunch of quinoa in advance and keep it in the refrigerator to use throughout the week. If you are making it now, it is 1 cup quinoa to 2 cups water (25 minutes covered). You want the quinoa cold, so making it ahead of time and having it in the refrigerator is a good idea. You can, though, add it hot to the salad, but it will wilt your arugula. I like it crisp and cold. roasted sweet potatoes are both sweet and savory and the red onion compliments the arugula. It’s all about the combination to make it all come together.

 

 

 

 

 

Steps

1
Done

Sweet Potatoes

Pre-heat oven to 400 degrees
Wash the sweet potatoes and cut them into bite sized pieces; leave skin on.
Spread potatoes onto a silicone matted cookie sheet or use parchment paper
Sprinkle with onion and garlic powder
Let cool for about 15 minutes

2
Done

Cook Quinoa

In a medium sauce pan, combine water and quinoa.
Bring to a boil.
Cover and reduce to simmer.
Cook 25 minutes covered.
Remove from heat.
Let cool.
Place in refrigerator. IT MUST BE COLD when added to the salad or it will wilt the arugula. (I make it beforehand and keep it in the refrigerator)

3
Done

Creamy Lemon Pepper Dressing

If using the vegenaise, whisk all the ingredients (lemon, cayenne and pepper) together.
If using the silken tofu instead, blend the ingredients (lemon, cayenne and pepper) in a one cup high speed blender.
Refrigerate.

4
Done

Assembling the Salad

In a large salad bowl, put 3 cups arugula (or 8 ounce package).
Add sliced red onion, and COLD quinoa.
Pour dressing over the top.
Toss salad.
Serve.

Kathy Carmichael

Hi! My name is Kathy, I am a high school English teacher by day & vegan enthusiast and blogger by night. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines the health of us & our planet! :)

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