Delicious quinoa salad with roasted sweet potatoes and broccoli, toasted buckwheat and flavorful tahini dressing. Great as a gluten-free, vegan main!
This quinoa bowl is inspired by something similar that I have eaten about a year ago at the Caravan Restaurant in London while having lunch with a friend. It was love at first taste and I tried to make my own at home straight away.
It’s now officially my favorite quinoa-based dish packed with fiber, vitamins, minerals, and high in antioxidants too, thanks to the quinoa, sweet potatoes, and broccoli. On top of it, tastes amazing too!
Ingredients for this quinoa salad with roasted sweet potatoes
Quinoa is an edible seed that has become very popular and a well-known healthy option that is loaded with many important nutrients.
Quinoa is gluten-free, high in protein, and a plant-based food that contains sufficient amounts of all nine essential amino acids.
It is also rich in magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E, and various beneficial antioxidants.
What to love about this quinoa salad
- This dish is loaded with colors and different texture: the toasted buckwheat and the tahini dressing brings it to a higher level able to please the finest palate.
- It’s vegan, naturally gluten-free, and really healthy.
- It’s perfect for meal prep too and it’s freeze very well too, so feel free to make it in batches!
More recipes to try
- 10 CRAZY DELICIOUS DINNER RECIPES IN UNDER 15 MINUTES
- HEAVENLY BUTTERNUT SQUASH AND CHICKPEA CURRY
- CREAMY BUTTERNUT SQUASH PASTA WITH MUSHROOMS AND CRISPY SAGE
QUINOA SALAD WITH ROASTED SWEET POTATOES, BROCCOLI, TOASTED BUCKWHEAT AND TAHINI DRESSING
Ingredients
For the quinoa salad
- 1 cup organic dry quinoa
- 2 cup water or vegetable broth
- 1/2 lb broccoli cut into florets
- 2 sweet potatoes medium
- 1/4 cup fresh coriander (optional)
- 1 tbsp olive oil
- 1/4 cup buckwheat
- salt and pepper to taste
For the tahini dressing
- 1/4 cup tahini paste
- 1/4 cup warm water
- 1 lemon juiced
- 1 clove of fresh garlic pressed or a pinch of garlic powder (optional)
- salt and pepper to taste
Instructions
For the quinoa salad
- Preheat oven to 400ºF (200ºC, Gas mark 6).Rinse and chop the sweet potatoes into ¼ – ½ inch chunks and cut the broccoli into florets. Toss them in a large roasting tray and season them with olive oil, salt, and pepper. You can use baking paper to make sure nothing sticks and cook for 20-25 minutes, stirring the veggies around at least once during the cooking process.
- Rinse the quinoa under cold water and cook following pack instructions. Normally you would place quinoa and water in a medium saucepan and bring to a boil. Once boiling, reduce heat to simmer, cover and let it cook for 15 minutes or till the water is completely absorbed. Remove from heat and place the quinoa in a large bowl to cool.
- Lay the buckwheat In a small ovenproof dish and toast in the oven for 10-15 minutes, until golden brown. You can do more portions of this and keep it in an air-tight container for use in the future.
- chop the fresh coriander (optional).
- Once the vegetables are roasted combine them with the quinoa.
- Mix all the ingredients together and serve.
For the tahini dressing
- mix all the ingredients together and whisk well, until you have a creamy, pourable sauce.
- adjust salt to taste and toss the dressing over the quinoa salad.
Notes
If you liked this recipe try also Pasta with baby plum tomatoes, kalamata olives, burrata, and chopped pistachios.
