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Ingredients
Scale
- ¼ cup extra virgin olive oil
- 2 teaspoons sesame oil
- 1 ½ tablespoons soy sauce
- Zest of 2 medium limes
- 4 tablespoons fresh lime juice (from 2 medium limes)
- 2 tablespoons sugar
- 1 medium red chili or jalapeño, finely chopped
- 1 medium clove garlic, finely minced
- 1 ¼ cups uncooked quinoa
- 1 ½ cups cold water
- 1 teaspoon kosher salt
- 2 medium sweet potatoes, peeled and diced into ¾-inch pieces
- 2 tablespoons extra virgin olive oil (for roasting)
- 1 teaspoon ground coriander
- ½ teaspoon cinnamon
- 1 teaspoon kosher salt (for roasting)
- 3 medium onions, peeled, halved, and cut into thin wedges
- 4 medium scallions (green onions), thinly sliced on a diagonal
- 1 cup coarsely chopped cilantro or basil
- ¼ cup coarsely chopped mint
Instructions
- Combine dressing ingredients in a jar, shake well, and set aside.
- Rinse quinoa under cold water, then cook with water and salt.
- Preheat oven to 450°F (230°C). Toss sweet potatoes with oil, spices, and salt; roast for 20 minutes.
- Add onion wedges to sweet potatoes and roast for an additional 5 minutes.
- Mix the cooled quinoa with roasted vegetables, add dressing, and toss.
- Top with scallions and fresh herbs; serve with extra dressing on the side.
Notes
Rinsing quinoa prevents bitterness.
Cool roasted vegetables before mixing for better texture.
Prepare dressing and quinoa ahead of time for easy assembly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting, Cooking
- Cuisine: Irish
Nutrition
- Calories: 350
- Sugar: 5
- Sodium: 500
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 8
- Protein: 10
- Cholesterol: 0