Sweet Potato Arugula Quinoa Salad
Delicious sweet potato arugula quinoa salad. One bowl meals are so convenient.
Servings: 6 people
Calories: 206kcal
Ingredients
- 2 large sweet potatoes
- 3 cups cooked in chicken broth about 1 cup uncooked quinoa
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon seasoning salt
- 2 TBS olive oil
- one small container of crumbled feta about 3-4oz
- one bag of arugla about 3 cups or 5 oz
Lemon Dressing
- ⅓ cup lemon juice
- zest from one lemon
- ⅓ cup olive oil
- 2 garlic cloves
- 1 teaspoon salt
- 1 TBS honey
Instructions
Lemon Dressing
- In a blender combine fresh lemon juice, salt, lemon zest,olive oil, garlic in a blender and blend at high speed till dressing is creamy. Make dressing at least a few hours ahead of time for better flavor.
Salad
- Wash, peel and dice sweet potatoes. Toss in olive oil, smoked paprika, seasoning salt, salt. Line cookie sheet with parchment paper. Bake at 400 for about 10 minutes, flip or stir potatoes and cook 10 more minutes. You want the potatoes to be fork tender but not mushy.
- Cook quinoa in instant pot with broth or on the stove top with broth.
- Let quinoa and sweet potatoes cool to room tempature, but allow them to lay in a single layer.
- When cool toss with arugula and feta. Toss with dressing right before serving.
Nutrition
Serving: 2cups | Calories: 206kcal | Carbohydrates: 14g | Fat: 16g | Saturated Fat: 2g | Sodium: 1657mg | Potassium: 159mg | Fiber: 1g | Sugar: 6g | Vitamin A: 6480IU | Vitamin C: 6.6mg | Calcium: 15mg | Iron: 0.4mg