Sweet Potato Quinoa Salad Bowl with Mushrooms
Serves 210 mins prep20 mins cook
A whole lot of color and just as much nutrition in this Sweet Potato Quinoa Salad Bowl with Mushrooms! An easy make-ahead vegan and gluten-free recipe for your next meal-prep.
0 servings
What you need
tsp olive oil
cup cooked quinoa
cup spinach
tbsp onion
tsp garlic
tsp salt
tsp black pepper
cup greek yogurt
tbsp parsley
tsp dijon mustard
tsp lemon juice
tsp red pepper flake
tbsp jalapeno pepper
Instructions
1 Rinse quinoa thoroughly in cold water (required to avoid any bitter taste). 2 Bring ⅔ cup water and quinoa to a boil in saucepan. Reduce heat to a low simmer, cover and cook for 15-20 minutes until quinoa is fluffy and all the water is absorbed. Remove from heat and let it rest for 5 minutes. Fluff the quinoa with a fork and transfer to bowl. 3 Heat ¼ tsp oil in a non-stick skillet on medium-high, and fry the onions for about 2 minutes until they are translucent. Add garlic and sauté for another 30 seconds. Add mushrooms and cook for about 3 minutes until they begin to soften. Set aside. 4 Pierce sweet potato with a fork and microwave on high for 2-3 minutes until cooked though. Chop into ¾ inch cubes and lightly toss on the skillet to brown. 5 In a small bowl, combine ingredients for the sauce and mix until uniform. 6 Toss quinoa, veggies and sauce in a large bowl and divide into 2. 7 Top with sliced jalapeños and red onions and serve warm or even cold.View original recipe