Always shaking things up – I wanted a filling salad for lunch that I didn’t need to add dressing to each day. This quinoa salad turned out perfectly, the acid from the vinaigrette and the earthy taste of the quinoa compliment each other well. use this recipe to add some excitement to your meal prep for the better.
- 2 cups – sweet potatoes (about 3 potatoes peeled)
- 2 cups – quinoa
- 1 cup – walnuts & cranberry mix
- 2 cups – raw spinach
- 1 bouillon cube
- Avocado halves (optional)
- 2 tbs Vinegar
- 4 tbs olive oil
- 1 tbs honey
- 1 tbs dijon mustard
- juice from 1.5 limes
- 3 tsp red pepper flakes
Cook Quinoa with bouillon cube as directed. cut sweet potatoes into bite-sized cubes toss with olive oil and bake for 45 minutes on 350 degrees or until tender – not soft. Let both cool.
In a big bowl mix cooled quinoa and sweet potatoes together. Fold in nut & cranberry mixture. Mix all well then add vinaigrette – just coating the mixture, we don’t want extra liquid in the bottom of the bowl. You are finished!
I served this on a bed of spinach leafs with a quarter of avocado cubed on top. This keeps amazingly – the perfect filling work lunch. This recipe is enough for an entire week of lunch or dinner. Full of healthy ingredients that react to each other creating a delectable flavor profile. There is nothing boring about THIS salad.