Hello my Dearest Foodies,
I am sure you agree when I say quinoa goes pretty much with everything, however, my favorite combination is quinoa and roasted sweet potato. This is already my third recipe with this duo and it turned out delicious as always. It is flavorful, refreshing and satisfying and just perfect for the spring season and summertime.
This recipe is for VEGAN WEDNESDAY initiated by our wonderful @heart-to-heart.
SPRING QUINOA SALAD
Quinoa Salad with Sweet Potato, Arugula & Miso Dressing
Vegan – Gluten Free
INGREDIENTS
• Quinoa 1 cup (follow the cooking instructions on the package)
• Sweet potato 1
• Raw sunflower seeds
• Garlic powder ½ tsp
• Frozen Edamame 1 cup (cooked for 5 minutes)
• Baby arugula 2 cups
• Scallions 3 sliced
• Pink Himalayan Salt to taste
• Miso Dressing ¼ cup
• Oil 1 tsp
• Parchment paper
PROCESS
• Preheat the oven to 400F.
• Wash and dry your potato thoroughly.
• Cut in 4 quarters and slice each quarter on the shorter side into ¼ inch slices.
• Line your baking sheet with parchment paper and arrange the slices on top.
• Brush lightly with oil, or you may skip that part if you wish.
• Add salt with garlic and bake for 20 min.
• When ready, add the sunflower seeds and bake for 10 more minutes.
• You may turn the oven on broil at the end for 3 more minutes.
• Let it cool down for 10 minutes.
• In a bowl, mix gently yet thoroughly with quinoa, Edamame, Miso dressing and scallions.
• Add arugula and mix very gently again.
MISO DRESSING
• Organic Miso 1tbs
• Juice from 1 lemon
• Wakame flakes 1 tsp
• Garlic powder ½ tsp
• Ginger powder ½ tsp
• Maple syrup ¼ cup
• Sesame seed oil ½ tsp
• Chili pepper flakes (optional)
Blend everything thoroughly with a whisk.
THANK YOU FOR VISITING & BON APPETIT 🍇🍍💚🍓🍉
MORE RECIPES AT Lena's Vegan Living