This Sweet Potato Quinoa Salad has vegetables, zingy dressing, and easy prep. This recipe tastes even better after being in the refrigerator so it is a great make-ahead dish.
Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and broth. Bring to a boil, then reduce the heat, cover, and simmer for 15-20 minutes or until the quinoa is cooked and the liquid is absorbed. Fluff the quinoa with a fork and let it cool.
Preheat the oven to 400°F (200°C). Add sweet potatoes, red bell peppers, and onion to a baking sheet. Toss with oil and the seasonings. Spread them in a single layer on a baking sheet. Roast for 25-20 minutes or until tender and lightly browned. Allow them to cool.
Meanwhile, in a small bowl, whisk together the dressing.
In a large bowl, add the cooked quinoa and the vegetables. Add the chickpeas. Pour in the dressing and toss until everything is well coated. Enjoy immediately or refrigerate for a few hours to allow the flavors to meld.
Notes
Cook ingredients ahead. Cooking the quinoa and/or roasting the vegetables in advance will save you time so you can just combine everything the day of, making it even easier to feed your hungry kiddos a hearty meal.
Refrigerate. While you can enjoy this salad immediately, I recommend refrigerating for a couple of hours to allow the flavors to meld