sweet potato quinoa salad

sweet potato quinoa salad by ingarden

2 servings, 30 minutes

you will need:

1 cup cooked quinoa

2 large evenly chopped sweet potatoes

1 small onion, diced

½ cup cherry tomatoes

½ cup sweet corn, rinsed and drained

½ cup red kidney beans

one whole seed pad arugula microgreens 


for the dressing:

3 tbsp olive oil

3 tbsp vinegar

1 lemon, squeezed

1 tsp cumin

1 tsp paprika

1 tsp salt

¼ tsp black pepper

1 tsp honey



step one: preheat your oven to 395o F. line a large baking sheet with parchment paper. 

step two: chop your sweet potatoes into evenly sized chunks. marinate with olive oil, paprika, cumin & salt and toss gently to coat.

step three: roast in the oven for 15 minutes. flip each piece and roast for an additional 10 minutes. 

step four: in a large salad bowl, combine the cooked quinoa, roasted sweet potatoes, sweet corn, kidney beans, cherry tomatoes, onion, and microgreens. 

step five: in a small bowl, mix all ingredients for the dressing.

step six: add your dressing, toss the salad, and top with some more arugula microgreens. 

ingarden arugula superfoods