Sweet Potato Quinoa Salad Bowl with Mushrooms

A whole lot of color and just as much nutrition in this Sweet Potato Quinoa Salad Bowl with Mushrooms! An easy make-ahead vegan and gluten-free recipe, this is actually on my meal-prep rotation list.

Quinoa is a popular, protein-packed substitute for rice, so I really don’t know why it has such bad rep. It doesn’t have quite the same texture, so that must be why. Quinoa is a lot lighter and airier, and has more of a nutty feel to it. 

While both options are great, here’s some reasons quinoa is actually better than rice:

• Its got more protein – all the 9 essential amino acids that the body needs (It can’t produce all)
• Not a grain – Quinoa is actually a seed
• Light and fluffy, so you get a lot more in quantity for the same amout of calories
• Delishhhh

This salad bowl is really easy to make and is a fabulous intro recipe to this superfood, if you haven’t tried it yet.

Use the fluffy grain as a base and throw in the right combination of veggies with a good sauce, and even haters gonna hate no more.

Side note: Its pronounced keen·waa. A lot of people get that wrong.

Sweet Potato Quinoa Salad Bowl with Mushrooms

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Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings: 2 2-cup bowls

Calories: 190kcal

Course: Main Course, Salad

Cuisine: American

A whole lot of color and just as much nutrition in this Sweet Potato Quinoa Salad Bowl with Mushrooms! An easy make-ahead vegan and gluten-free recipe for your next meal-prep.

Ingredients

• ⅓ cup White Quinoa, 60g or 1 cup cooked: 185g
• ½ Sweet Potato, 56g
• 1 Mushrooms, Sliced, 70g
• 2 cups Spinach, 60g
• 6 strips Red Bell Peppers, Sliced, 18g
• ½ tsp Olive Oil
• 2 Tbsp Onion, Chopped, 20g
• ¼ tsp Garlic, Minced
• ⅛ tsp Salt
• ⅛ tsp Black Pepper

Sauce:

• ¼ cup Greek Yogurt, 50g
• ½ Tbsp Parsley, Chopped
• 1 tsp Dijon Mustard
• ¾ tsp Lemon Juice
• ½ tsp Italian Seasoning or Herbs
• ¼ tsp Red Pepper Flakes
• ¼ tsp Black Pepper

Toppings:

• 2 Tbsp Jalapeño Peppers, Sliced (11g)
• 2 Tbsp Onion, Sliced (20g)

Instructions

• Rinse quinoa thoroughly in cold water (required to avoid any bitter taste).
• Bring ⅔ cup water and quinoa to a boil in saucepan. Reduce heat to a low simmer, cover and cook for 15-20 minutes until quinoa is fluffy and all the water is absorbed. Remove from heat and let it rest for 5 minutes. Fluff the quinoa with a fork and transfer to bowl.
• Heat ¼ tsp oil in a non-stick skillet on medium-high, and fry the onions for about 2 minutes until they are translucent. Add garlic and sauté for another 30 seconds. Add mushrooms and cook for about 3 minutes until they begin to soften. Set aside.
• Pierce sweet potato with a fork and microwave on high for 2-3 minutes until cooked though. Chop into ¾ inch cubes and lightly toss on the skillet to brown.
• In a small bowl, combine ingredients for the sauce and mix until uniform.
• Toss quinoa, veggies and sauce in a large bowl and divide into 2.
• Top with sliced jalapeños and red onions and serve warm or even cold.

Notes

• Make sure you rinse the quinoa very well, for about 1-2 minutes. It will be quite bitter otherwise.
• Use Coconut, Almond or Soy-based Yogurt to make this Paleo or Vegan.

Nutrition:

• Servings: 2 x 2 cup bowls | Serving size: 1 bowl
• Calories: 190kcal
• Fat: 3.5g | Saturated fat: 0.2g
• Carbohydrates: 31.8g | Fiber: 5.2g | Sugar: 4.2g
• Protein: 9.4g