By Obiri Mensah
Preheat your oven to 400°F (200°C). Cut the purple potatoes into small cubes, toss them with 1 tbsp of olive oil, 1/2 tsp of salt, and 1/4 tsp of black pepper. Spread the potatoes on a baking sheet and roast for 25-30 minutes until they are tender and slightly crispy.
While the potatoes are roasting, rinse the quinoa under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, cover, and reduce to a simmer. Cook for 15 minutes or until the water is absorbed.
Prepare the salad ingredients: halve the cherry tomatoes, peel and dice the mango, and slice the carrots thinly. In a large salad bowl, combine the cherry tomatoes, diced mango, arugula, sweet corn, and sliced carrots.
Once the quinoa is cooked, fluff it with a fork and let it cool for a few minutes. Add it to the salad bowl with the vegetables.
Add the roasted purple potatoes to the salad mixture. Crumble the blue cheese on top.
In a small bowl, mix the remaining 1 tbsp of olive oil with 2 tbsp of lemon juice, 1/2 tsp of salt, and 1/4 tsp of black pepper. Drizzle the dressing over the salad and toss gently to combine.
Serve the salad chilled or at room temperature. It can be a meal on its own or a colorful side dish.
How did this recipe turn out? Let others know!
to rate this recipe
By Obiri Mensah
This Salad Vegetarian Healthy Gluten-Free recipe is ready in 45 minutes and features Quinoa, Cherry tomatoes, Diced mango and other delicious ingredients. Contains 350 calories total.
Preheat your oven to 400°F (200°C). Cut the purple potatoes into small cubes, toss them with 1 tbsp of olive oil, 1/2 tsp of salt, and 1/4 tsp of black pepper. Spread the potatoes on a baking sheet and roast for 25-30 minutes until they are tender and slightly crispy.
While the potatoes are roasting, rinse the quinoa under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, cover, and reduce to a simmer. Cook for 15 minutes or until the water is absorbed.
Prepare the salad ingredients: halve the cherry tomatoes, peel and dice the mango, and slice the carrots thinly. In a large salad bowl, combine the cherry tomatoes, diced mango, arugula, sweet corn, and sliced carrots.
Once the quinoa is cooked, fluff it with a fork and let it cool for a few minutes. Add it to the salad bowl with the vegetables.
Add the roasted purple potatoes to the salad mixture. Crumble the blue cheese on top.
In a small bowl, mix the remaining 1 tbsp of olive oil with 2 tbsp of lemon juice, 1/2 tsp of salt, and 1/4 tsp of black pepper. Drizzle the dressing over the salad and toss gently to combine.
Serve the salad chilled or at room temperature. It can be a meal on its own or a colorful side dish.
Calories per Serving: 350
Your Rating:
