Roasted Sweet Potato Quinoa Salad

Ingredients

• Salad:
• 2 cups water
• 1 cup quinoa, rinsed
• 2 sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• 1 cup chopped broccoli
• 1 yellow bell pepper, diced
• 1 red bell pepper, diced
• 1/2 cucumber – peeled, seeded, and chopped
• Dressing:
• 1/4 cup extra-virgin olive oil
• 2 tablespoons maple syrup
• 1/2 lemon, juiced
• 1/2 lime, juiced
• Salt and ground black pepper to taste
• 1/2 cup chopped cilantro

Directions

Preheat oven to 400 degrees F (200 degrees C).

Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Set aside to cool.

Toss sweet potatoes in olive oil on a baking sheet.

Roast in the preheated oven until tender, 20 to 25 minutes. Set aside to cool.

Mix broccoli, yellow pepper, red pepper, and cucumber in a large bowl; stir in quinoa and sweet potatoes.

Whisk extra-virgin olive oil, maple syrup, lemon juice, lime juice, salt, and pepper in a small bowl. Mix dressing into salad; garnish with cilantro.