I cannot believe how easy this was to make. This easy to make salad is a meal in itself. Gluten-free, this dish also packs a whop of protein, fiber and healthy fat. We enjoyed it served warm but I have no doubt it would be just as yummy cold. Just a couple of personal notes, I made the quinoa using my homemade vegetable stock (see ohsheglows.com) and I only used a small amount of the dressing so it wouldn’t be soggy. The rest of the dressing can be saved to use on a fresh green salad. Go ahead, give it a try.
With thanks to Rachel Druckenmiller as posted on her blog rachelsnourishingkitchen.com
1 pound sweet potatoes, chopped
2 Tbsp extra virgin olive oil or avocado
1/2 tsp sea salt
black pepper, to taste
1 cup quinoa
2 cups (about 10 oz) shelled edamame soybeans
1/2 cup chopped cashews, lightly toasted
1/3 cup scallions, chopped
Creamy Ginger Tahini Dressing:
3 Tbsp raw tahini (sesame paste)
1/4 cup fresh lemon juice
1 Tbsp maple syrup or honey
1 Tbsp tamari (gluten-free soy sauce)
2 Tbsp water
2 small cloves garlic, minced
1 inch ginger root, peeled and grated
3 Tbsp extra virgin olive oil
- Preheat oven to 400 degrees. Toss sweet potatoes with olive oil, salt and pepper. Roast for 20-25 minutes until pierced with a fork.
- Cook quinoa according to package directions. Spread quinoa on a parchment-lined baking sheet to cool and prevent it from clumping. (I didn’t include this step as I wanted to salad to be warm)
- While quinoa is cooking, cook edamame according to package directions and then set aside.
- Whisk dressing ingredients together in a small jar. Set aside.
- Put cooled (or warm) quinoa in a large bowl and add sweet potatoes, edamame, scallions, and cashews. Pour dressing over salad and toss to combine evenly. Add more sea salt and pepper to taste.