Joy Food Sunshine · by Laura Sandford★ 5.0 (3)
Roasted Vegetable Quinoa Salad Recipe
NUTRITION · PER SERVING50M COOK
CAL 7%·PRO 7%
CARBS 17G47% OF CAL
3G FIBER8G OTHER6G TOTAL SUGAR
FAT 7G41% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted sweet potatoes and edamame tossed with quinoa and a honey-mustard dressing. A filling, protein-rich vegetarian main that works warm or at room temperature.
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Nutrition & ingredients
Ingredients
serves 12- ¾ cup uncooked quinoa
- 1 ½ cups water
- ¼ tsp salt
- 6 cups sweet potatoes (cubed (about 2 medium))
- 1 red pepper (cut into 1” square pieces)
- 1 green pepper (cut into 1” square pieces)
- 1 cup shelled edamame
- 3 TBS olive oil (divided)
- 1 ¼ tsp garlic salt (divided)
- ¼ tsp pepper
- 6 TBS Dijon mustard
- 3 TBS honey
- 2 TBS olive oil
At a glance
PER SERVING · TIME 50M
CAL 7%·PRO 7%
CARBS 17G47% OF CAL
3G FIBER8G OTHER6G TOTAL SUGAR
FAT 7G41% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 421mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 235mg
- Calcium
- 13mg
- Iron
- 0.98mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 421MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.