Sweet Potato Quinoa Salad Bowl with Mushrooms
Serves 2
10 mins prep
20 mins cook
30 mins total
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.
Sauce:
Toppings:
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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.
