I recently went out to eat with some friends, and we tried this amazing quinoa salad that I just had to recreate. It’s everything the name implies: a real energy booster of a salad.

 

Yield: 4–6 servings

 

Ingredients:

Salad:

1 cup quinoa, cooked according to package directions

1 sweet potato, cubed and roasted

1 cup cubed roasted beets

1 avocado, pitted and cubed

2 Persian cucumbers, cubed

¼ cup crumbled feta cheese

 

Dressing:

½ cup olive oil

2 tablespoons balsamic vinegar

2 cloves garlic, crushed

1 teaspoon silan

1 teaspoon parsley

1 teaspoon salt

¼ teaspoon black pepper

 

Directions:

To prepare dressing, place all ingredients in a small bowl and whisk until fully combined.

To assemble salad, place quinoa in a large bowl.

Place vegetables around it in sections.

Sprinkle crumbled feta cheese on top.

Drizzle with dressing.

Mix before serving.