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Quinoa and Sweet Potato Salad

1 cup dry quinoa
2 cups vegetable stock
1 large sweet potato, diced
2 Tbsp. olive oil, divided
Black pepper and sea salt, to taste
Dash of cayenne pepper
2 tsp. organic lemon juice

• Preheat the oven to 350°F.
• Place the quinoa and vegetable stock in a medium saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer until the stock is absorbed. Transfer to a bowl and let cool.
• Coat the diced sweet potatoes with 1 Tbsp. of the olive oil and the pepper, salt, and cayenne. Transfer to a sheet pan and roast until crisp. Remove from the oven and let cool.
• In a medium-sized mixing bowl, combine the lemon juice and the remaining 1 Tbsp. of olive oil. Season with the salt and pepper. Stir in the diced sweet potatoes and the quinoa and serve.

Makes 4 servings

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    • Sarah says:

      I came across these recipes by googling and I can’t believe I didn’t know about them before! This looks SO TASTY.
      I’m going to make it for dinner tonight – and based on what bunnylove said, I’ll be making it many more times to come!

    • bunnylove says:

      This is so good I made it twice this week. It’s great the next day. I served it with organic broccolini. LOVE IT! Thanks for a great recipe.

    • petlover says:

      I love all the great recipe ideas I find here, especially how seasonal ingredients are used. I can really feel good about the meals I prepare. Thank you

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