By emensah m
Preheat your oven to 400°F (200°C).
Rinse the quinoa under cold water to remove its natural coating, which can be bitter. In a medium saucepan, combine the rinsed quinoa with 2 cups of water and a pinch of salt. Bring to a boil over medium heat, then reduce to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the water has been absorbed. Remove from heat and let it sit covered for an additional 5 minutes. Fluff with a fork and set aside.
While the quinoa is cooking, scrub the purple potatoes and cut them into 1-inch cubes. In a bowl, toss the potatoes with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread them out on a baking sheet and roast in the oven for about 25 minutes, or until they are crispy on the outside and tender on the inside. Turn them halfway through to ensure even cooking.
Peel and dice the carrots and mango. Halve the cherry tomatoes. In a large bowl, combine the carrots, mango, corn, cherry tomatoes, and arugula.
Once the quinoa and roasted potatoes are done, add the quinoa to the large bowl with the veggies and toss gently to combine. Crumble the blue cheese over the salad and drizzle with the remaining tablespoon of olive oil. Season with additional salt and black pepper to taste. Gently mix until everything is evenly coated.
Serve the quinoa salad warm or at room temperature, garnished with extra blue cheese if desired. Enjoy!
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By emensah m
This recipe is ready in 45 minutes and features quinoa, carrots, cherry tomatoes and other delicious ingredients. Contains 460 calories total.
Preheat your oven to 400°F (200°C).
Rinse the quinoa under cold water to remove its natural coating, which can be bitter. In a medium saucepan, combine the rinsed quinoa with 2 cups of water and a pinch of salt. Bring to a boil over medium heat, then reduce to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the water has been absorbed. Remove from heat and let it sit covered for an additional 5 minutes. Fluff with a fork and set aside.
While the quinoa is cooking, scrub the purple potatoes and cut them into 1-inch cubes. In a bowl, toss the potatoes with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread them out on a baking sheet and roast in the oven for about 25 minutes, or until they are crispy on the outside and tender on the inside. Turn them halfway through to ensure even cooking.
Peel and dice the carrots and mango. Halve the cherry tomatoes. In a large bowl, combine the carrots, mango, corn, cherry tomatoes, and arugula.
Once the quinoa and roasted potatoes are done, add the quinoa to the large bowl with the veggies and toss gently to combine. Crumble the blue cheese over the salad and drizzle with the remaining tablespoon of olive oil. Season with additional salt and black pepper to taste. Gently mix until everything is evenly coated.
Serve the quinoa salad warm or at room temperature, garnished with extra blue cheese if desired. Enjoy!
Calories per Serving: 460
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