By Eben Obiri
Preheat your oven to 400°F (200°C).
Rinse the quinoa under cold water. In a medium saucepan, bring 2 cups of water to a boil, add the rinsed quinoa and a pinch of salt. Reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the water is absorbed. Remove from heat and set aside.
While the quinoa cooks, wash and chop the purple potatoes into 1-inch cubes and the carrots into thin rounds. Place them on a baking sheet.
Add 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the potatoes and carrots. Toss to coat evenly.
Roast the potato and carrot mixture in the preheated oven for 20-25 minutes or until tender and golden brown, stirring halfway through for even cooking.
Meanwhile, cut the cherry tomatoes in half and set them aside. Also, dice the mango into small chunks.
In a large bowl, combine the cooked quinoa, diced mango, cherry tomatoes, and corn.
Once the roasted vegetables are ready, add them to the bowl with quinoa and mix gently to combine.
Add the arugula to the bowl and drizzle with the remaining 2 tablespoons of olive oil, plus the remaining salt and pepper. Toss everything together until well mixed.
Crumble the blue cheese over the top of the salad before serving for added flavor.
Serve the salad warm or at room temperature. Enjoy!
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By Eben Obiri
This recipe is ready in 45 minutes and features quinoa, cherry tomatoes, purple potatoes and other delicious ingredients. Contains 520 calories total.
Preheat your oven to 400°F (200°C).
Rinse the quinoa under cold water. In a medium saucepan, bring 2 cups of water to a boil, add the rinsed quinoa and a pinch of salt. Reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the water is absorbed. Remove from heat and set aside.
While the quinoa cooks, wash and chop the purple potatoes into 1-inch cubes and the carrots into thin rounds. Place them on a baking sheet.
Add 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the potatoes and carrots. Toss to coat evenly.
Roast the potato and carrot mixture in the preheated oven for 20-25 minutes or until tender and golden brown, stirring halfway through for even cooking.
Meanwhile, cut the cherry tomatoes in half and set them aside. Also, dice the mango into small chunks.
In a large bowl, combine the cooked quinoa, diced mango, cherry tomatoes, and corn.
Once the roasted vegetables are ready, add them to the bowl with quinoa and mix gently to combine.
Add the arugula to the bowl and drizzle with the remaining 2 tablespoons of olive oil, plus the remaining salt and pepper. Toss everything together until well mixed.
Crumble the blue cheese over the top of the salad before serving for added flavor.
Serve the salad warm or at room temperature. Enjoy!
Calories per Serving: 520
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