Basil Quinoa Sweet Potato Salad
You know the meal guests will drool over and ask for the recipe? This is that dish.
Flavor and nutrition all in one bite.
You have to promise me something. You WON’T spend time measuring this recipe. I did that for years, but it turns out you can’t mess up this dump and go dish! So even if you’re the do-everything-by-the-book type. Remember, the book says, “just dump it in there.”
Recipe
Salad Ingredients
2 C. quinoa, cooked
2 sweet potatoes, diced and steamed (about 3 cups)
1 14 oz can black beans, drained and rinsed
2 C. spinach or kale, chopped
4 oz. feta cheese, crumbled
half a red onion, thinly sliced
1/2 C. almonds, chopped (optional)
Lime Basil Vinaigrette
1 bunch of fresh basil (1/2 cup packed)
1/3 C. olive oil
juice of 2 limes (to taste)
1 clove garlic
1/2 tsp salt
1/2 tsp red pepper flakes (optional)
1/4 C. water
To Make
Straightforward is an understatement. Combine all the salad ingredients in a large mixing bowl, and make the vinaigrette in a mason jar. Give it a few good shakes and then pour every last drop over your prepped salad. Mix, taste test, be amazed….
To Meal Prep
Honestly, just mix it all up and pop it in the fridge. It tastes even better after it has had time for the flavors to meld! I like my almonds slightly swollen and sprouted (they are easier on the digestive tract) but if crunch is your thing, you can leave out the almonds and sprinkle them in each time you serve!
Bonus Tip: Make a little extra dressing, because unless your quinoa is completely cooked, it will absorb all the dressing and need an extra dose day 2, or 3 . . . or 4.
Pair With
Homemade Sourdough and The Best Chicken Marinade are perfect pairings for this salad if you ask us, but any dish needing a fresh flavorful side is welcome to this party. It is a treat meal in our Sabbath rotation, and guests love it!