Quinoa Salad With Arugula & Sweet Potatoes |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I've been hooked on quinoa lately, and this salad features it nicely. The quinoa and arugula give the dish a great earthy flavor, and it's all very easy to throw together. This recipe is enough for two vegan entrees, or four side dishes. Ingredients:
1/2 lemon, juice & zest of |
1 tablespoon olive oil |
1 tablespoon water |
1/4 teaspoon cumin |
salt & pepper |
1 -2 cooked sweet potato, peeled & cubed (one big potato, or two small ones) |
1/2 cup raw cashews |
1 cup cooked quinoa |
1/4 cup raisins |
1 cup baby arugula |
Directions:
1. Prepare a dressing for the salad by whisking together the lemon juice, lemon zest, olive oil, water, cumin and salt & pepper. Set aside.
2. In a small pan, lightly toast the cashews over medium-low heat for 2 minutes, or until slightly browned. Set aside.
3. In a large bowl, toss together the sweet potatoes, cashews, quinoa, raisins and arugula. Drizzle with dressing, and toss once more.
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