Quinoa Sweet Potato Salad
A fresh quinoa sweet potato salad with peas, herbs, toasted almonds, and lemon-honey dressing. Simple, light, and so satisfying.
Ingredients
For the Salad:
- ½ cup uncooked quinoa
- 1 medium sweet potato, peeled and cubed
- ¾ cup peas (fresh or frozen)
- ⅓ cup slivered almonds, toasted
- ¼ small red onion, finely diced (about ⅓ cup)
- 1 handful mixed herbs (mint, cilantro, and chive), chopped
For the Dressing:
- 1½ tbsp olive oil
- 1½-2 tbsp lemon juice
- Zest of ½ lemon
- 1 tsp honey
- Salt and pepper, to taste
Instructions
- Soak the quinoa: Cover with water and let sit for 20 minutes. Drain well.
- Cook the quinoa: Add to boiling salted water and cook for about 8 minutes until tender. Drain and let it steam in a strainer for a few minutes so it becomes fluffy.
- Roast the sweet potato: Toss the cubes with a drizzle of olive oil and a pinch of salt. Roast at 180°C (350°F) for about 30 minutes, or until soft and golden.
- Blanch the peas: Boil for 1–1½ minutes, then immediately transfer to ice water to stop cooking and keep the color bright.
- Toast the almonds: In a small pan, toast the slivered almonds with 1 tsp olive oil over medium heat until golden. Let cool.
- Make the dressing: In a small bowl or jar, whisk (or shake) together olive oil, lemon juice, lemon zest, honey, salt, and pepper until creamy.
- Assemble the salad: Combine quinoa, roasted sweet potato, peas, onion, herbs, and almonds in a large bowl. Pour the dressing over and toss gently to combine.
