While I enjoy all fruit, I never acquire cherries too ceaselessly because I at all times have felt limited as to what I may do with them. Usually the only factor I made was a basic contemporary cherry pie or an apple cherry crisp.
But then I realized that I ain’t no basic chick and made this vivid salad with all of the good things in life. Hells sure.
I’ll be honest with you, as a rule when I make a quinoa salad, I just throw what I've in the refrigerator in and come what may it always tastes outstanding. Probably because the rest with quinoa is superb, as it absorbs flavor and provides a good chew.
This time I was aiming for a vegetarian dietary powerhouse salad that it's worthwhile to really feel good about consuming. I also wanted it to be beautiful enough to make for a party or a lady’s night time.
Check. And take a look at.
What is that this sweet potato quinoa salad made of?
Ancient Harvest Quinoa: I used a mix of Ancient Harvest’s red quinoa, tri-color quinoa and their traditional quinoa on this recipe to give the salad a lovely colour. You can use any of them; it won’t matter. I usually at all times stay my quinoa in a mason jar and mix all of them in combination. The quinoa provides a herbal vegetarian protein and a number of fiber. Did you know that quinoa most effective takes takes quarter-hour to make? WIN.
Cherries: If you haven’t heard, cherries are full of anti inflammatory houses and antioxidants. If you aren’t including cherries in your vitamin, it’s time to start out NOW. If available, recent cherries are learn how to go. Of course, you'll always sub peaches or blueberries if you'll’t appear to search out cherries and/or in the event that they aren’t seasonal the place you are living.
Goat cheese: Creamy, tart and undeniably one of my favorite cheeses. I don’t consume cheese in my salads regularly, but needed to make an exception here.
Basil: I all the time buy a few basil vegetation all the way through the summer and keep them round the home; it’s much more economical then buying it from the store.
Sweet potatoes: I roasted cubed sweet potatoes with various spices to in point of fact beef up the salad’s texture and flavor. The sweet potatoes are a super source of fiber, diet A and C. Plus they’ll help to stay you glad.
Lightly candied walnuts: Crunchy, sweet and packed with omega 3s. What more do you wish to have to understand?
How long can you stay quinoa salad in the refrigerator?
You can stay this sweet potato quinoa salad within the fridge for approximately 5-7 days, so it’s absolute best for meal prep! Try including it to a mason jar in your weekday lunch. SO GOOD.
Okay, enough talk. It’s time to make this salad to your weekend eats. If you make this recipe, be sure you tag #ambitiouskitchen on Instagram so I will see your beautiful creation! xo.
More wholesome salad recipes you’ll love:
Fiesta Mango Black Bean Quinoa Salad
Kale, Edamame & Quinoa Salad with Lemon Vinaigrette
Curry Roasted Cauliflower Sweet Potato Salad
Winter Roasted Butternut Squash Black Lentil Salad with Grapes + Arugula
One Pot Moroccan Chickpea Quinoa Salad
Sweet Potato Quinoa Salad with Cherries, Goat Cheese + Candied Walnuts
Prep Time 15 mins
Cook Time 20 minutes
Total Time 35 minutes
A nutritious quinoa salad loaded with anti inflammatory cherries and vitamin-A packed sweet potatoes. Garnished with creamy goat cheese crumbles and evenly candied walnuts. Incredible!
- FOR THE DRESSING:
- 1 1/2 teaspoons olive oil
- 1 small lemon, juiced
- 1/8 teaspoon cumin
- 1 garlic clove, minced
- 1 teaspoon honey
- 2 tablespoons finely diced contemporary basil leaves
- FOR THE SALAD:
- 1/2 cup uncooked quinoa
- 2 medium sweet potatoes, cut into 1 inch cubes
- 1/2 tablespoon olive oil
- 1/4 teaspoon garlic powder
- 1/2 teaspoon oregano
- 1/8 teaspoon cumin
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon salt
- 1 cup pitted and diced sweet dark red cherries
- 1/4 cup goat cheese crumbles
- FOR THE CANDIED WALNUTS:
- 1/4 cup walnut halves & pieces
- 1 tablespoon coconut sugar (brown sugar additionally works)
- 1 1/2 teaspoons coconut oil
Preheat oven to 400 degrees F. Line a baking sheet with foil and set aside.
While oven is preheating you'll get started cooking the quinoa. Add 1 cup of water and 1/2 cup quinoa to a medium saucepan; position over high warmth and bring to a boil. Once water and quinoa are boiling, cut back warmth to low, cover and cook for quarter-hour. After 15 minutes, remove from warmth and fluff quinoa with a fork. Pour into a big bowl.
While quinoa is cooking you'll be able to roast the sweet potatoes: In a medium bowl, toss sweet potatoes, olive oil, garlic, oregano, cumin, cayenne pepper and salt in combination. Pour onto prepared foil-lined sheet and place in preheated oven for quarter-hour or till sweet potatoes are roasted and virtually fork soft. You are not looking for them to get gentle, so I in finding that quarter-hour is perfect. Once finished, you'll be able to allow them to cool on the baking sheet for five mins earlier than shifting them to the bowl with the quinoa.
While sweet potatoes and quinoa are cooking, you can get started getting ready the candied nuts: Heat a small saucepan over medium-high warmth and add walnuts, coconut sugar and coconut oil to a small saucepan; stir constantly until the sugar starts to melt, caramelize and switch golden. This will have to take 3-Five minutes. Transfer nuts to a piece of parchment paper and allow to cool completely.
Prepare dressing by means of whisking olive oil, lemon juice, cumin, garlic, honey and basil together in a small bowl. Add dressing to the quinoa and sweet potato mixture; stir smartly to combine. Fold in cherries, goat cheese and walnuts. Garnish with further goat cheese and basil, if desired. Serves 4. Enjoy!
Instead of walnuts, you'll use pecans for the candied nuts.
Servings: Four servings
Serving dimension: 1 serving
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