Gluten Free Quinoa, Sweet Potato & Avocado Salad Recipe
Servings: 4 Servings
Calories: 628kcal
Ingredients
For the salad:
- 2 medium sweet potatoes peeled and cut into ½-inch chunks
- 1 tablespoon extra-virgin olive oil
- Kosher or fine sea salt to taste
- Freshly ground black pepper to taste
- 1 cup quinoa
- 2 cups water
- 4 cups baby spinach roughly chopped
- 1 medium avocado pitted and diced
- ⅓ cup golden raisins
- ¼ cup finely chopped parsley
For the dressing:
- ½ cup extra-virgin olive oil
- ¼ cup apple cider vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- 1 garlic clove minced or finely grated
Instructions
- Preheat the oven to 400ºF. Line a baking sheet with parchment paper. Place the sweet potatoes on the baking sheet. Drizzle with oil and sprinkle with salt and pepper. Toss to combine. Roast for 25-30 minutes, until tender and brown in spots, stirring once halfway through.
- Meanwhile, combine the quinoa and water in a medium pot over high heat. Bring to a boil. Reduce heat to low, cover, and cook until the water is absorbed, 12-15 minutes. Remove from heat and let stand for 5 minutes.
- Transfer the quinoa to a large bowl and fluff with a fork. Cool for 20 minutes. Add the roasted sweet potatoes, spinach, avocado, raisins, and parsley to the cooled quinoa. Toss gently to combine.
- In a medium bowl, whisk together all the dressing ingredients. Toss the salad with the desired amount of dressing (you will likely have some left over). Season to taste with salt and pepper and serve.
Nutrition
Calories: 628kcal | Carbohydrates: 60g | Protein: 9g | Fat: 40g | Saturated Fat: 5g | Sodium: 119mg | Potassium: 1002mg | Fiber: 9g | Sugar: 13g | Vitamin A: 12425IU | Vitamin C: 23.5mg | Calcium: 96mg | Iron: 4.1mg