Happy Friday! Finally the weekend has arrived! Today I will be sharing my current FAVOURITE salad recipe with you. I’ve been making this recipe for a past few months. It was a actually inspired by a yam and quinoa salad I had at the cutest cafe in Fort Langley called Wendel’s Bookstore and Cafe. I loved it so much that I made my own version!
QUINOA SWEET POTATO SALAD
2 medium sweet potatoes cubed (or if you prefer yams work well too)
2 cups of spinach
1 cup of arugula
1/2 cup of uncooked quinoa
1/4 of a cucumber
1 tbsp of olive oil
1 tsp of garlic powder
1/2 tsp of oregano
1/2 tsp of red pepper flakes
For the dressing:
1 tbsp of balsamic vinegar
1 tbsp of red wine vinegar
2 tbsp of olive oil
1 tbsp of organic agave nectar
Pre-heat the oven to 425 degrees
Rinse and peel the sweet potatoes into 1/4 inch cubes. Place on baking sheet and add the olive oil, garlic powder, oregano and red pepper flakes and toss until they are all coated. Place in oven for about 30min flipping them once.
While the sweet potatoes are cooking, cook the quinoa at the same time.
Once the quinoa is cooked combine it in a large bowl with the spinach, arugula, cucumber, avocado and the dressing. Then add in the sweet potatoes and Enjoy!
This recipe is meant for about 3 people. I usually just make it for myself so I will mix it all up without the dressing and keep it in the fridge. Then when I want some for my lunch I’ll just take it out and take as much as I need and then add the dressing on. So it lasts a few days which is nice!!
Every New Year I usually avoid making a New Years resolution. Instead I try to set some goals that I want to accomplish over the year and I am always trying to eat healthy and go to the gym a few times a weeks so I see no need to make those typical resolutions. I am happy where I am in my life and I just want to keep that up! But I am aware that a lot of people make resolutions and eating healthy is one of the most popular. So I want to share one of my own recipes!
This is one of my favourite lunch recipes that I make at least once a week mixing up the ingredients to what I feel like that day. This particular recipe helps you get rid of that giant bag of brussel sprouts you bought from Costco for the holiday season. Most people cook their brussel sprouts but I find them even better uncooked.
BRUSSEL SPROUT QUINOA SALAD
1 Large handful of Brussel Sprouts
1/2 a Cucumber
1/2 cup of Quinoa
1 Orange Pepper
1/2 an Avocado
1/4 cup of Hemp Seeds
1tbsp of Extra Virgin Olive Oil
3tbsp of Balsamic Vinegar
1/2 of a Lime
Add the 1/2 cup of quinoa into a pot and add 1 cup of water and bring to boil. Once boiled put on low until cooked, about 15min. Set aside to cool.
Chop and dice the vegetables. When cutting up the brussel sprouts cut off the hard end part and remove any loose leafs. I then try to cut them somewhat thin, usually in 4 or 3 pieces per sprout. Add all vegetables, hemp seeds and quinoa into a salad bowl. Add the olive oil and balsamic vinegar and squeeze 1/2 a lime into the bowl. Mix and enjoy!
You can also add some nuts or a grilled chicken into the salad if desired for some extra protein . This is good for 2 servings and is 282 calories per serving, unless you are really hungry you could eat it all without feeling gulity!