Sweet potato quinoa salad with spicy peanut sauce

Try our flavorful sweet potato quinoa salad with a kick of spicy peanut sauce. A harmonious blend of textures and flavors will tantalize your taste buds.

Ingredients:

• 1 cup quinoa, uncooked
• 3 cups sweet potato, diced (about 2 medium sweet potatoes)
• 1 1/2 cups sugar snap peas
• 1/2 head of cauliflower, chopped
• 1/4 cup rice vinegar
• 2 tbsp soy sauce
• 1 tbsp fresh minced ginger
• 3 cloves garlic, minced
• 2 tbsp sesame oil
• 1 tbsp honey
• 1 tbsp peanut butter
• 1/2 cup thinly sliced green onions

Instructions:

1. To begin, prepare the quinoa.
2. Mix the quinoa with 2 cups of water. Bring it to a boil, then lower the heat, cover the pot, and let it simmer until the quinoa is fully cooked, typically for about 12-15 minutes. It's a good idea to check on it starting from 10 minutes to ensure it's cooking evenly and not sticking to the bottom.
3. While the quinoa is simmering, you can kickstart the cooking process for the sweet potatoes.
4. Boil a large pot of water and add the sweet potatoes, cooking them until they are soft, which usually takes around 10 minutes.
5. In the final 5 minutes of cooking the sweet potatoes, include the cauliflower in the pot.
6. Then, in the last 2 minutes, introduce the snap peas to the sweet potatoes and cauliflower, allowing them to blanch for about 2 minutes until they turn a vibrant green color.
7. Strain the vegetables and let them cool for a bit.
8. In a small bowl, mix all the ingredients together and whisk thoroughly.
9. Combine the cooked quinoa with the vegetables and drizzle the dressing over them.
10. Mix well to ensure the dressing is evenly spread among the veggies and quinoa.
11. Garnish with chopped green onions.
12. You can serve this dish either at room temperature or chilled.

Summary:

• Calories: 1097 kcal
• Fat: 12 g
• Protein: 40 g
• Carbs: 214 g
• Potassium: 3400 mg
• Magnesium: 510 mg