Sweet Potato Quinoa Moroccan Salad
A delicious plant-based salad packed with nutrients that can be served hot or cold!
- Yield: 2-4 servings 1x
Ingredients
Scale
- 3 cups sweet potato noodles
- 1 tablespoon olive oil
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon cumin
- 1 cup cooked quinoa
- 3 tablespoons diced dried apricots
- 3 tablespoons sliced almonds
- 1 tablespoon diced red onion
- 3 tablespoons chopped cilantro
Instructions
- Pour olive oil in a medium skillet and turn heat to medium. Add the sweet potato noodles and toss evenly to coat with oil
- Cook for 4-5 minutes, then add the cinnamon, salt, and cumin. Mix well
- Remove the sweet potatoes from the pan and transfer to a bowl. Add the cooked quinoa, dried apricots, sliced almonds, red onion, and cilantro. Mix well and serve immediately or refrigerate
- Can be consumed hot or cold