This Vegan Quinoa And Sweet Potato Salad is truly special. It’s delicious, crunchy, and creamy!
This salad is amazing. It has beans, dried cranberries and pine nuts in it. This brilliant salad gets its sweetness from the cranberries, and freshness from the parsley and celery. You can tell just by looking at the photos you know this thing is divine. Plus, the dressing is wonderful and works well with the sweet potato and quinoa.
The dressing is actually where the magic happens. It uses roasted garlic, cashews, soaked sunflower seeds, mustard, and lime blended until it’s unbelievably rich and creamy. It looks smooth and with perfect consistency.
This will easily become your favorite new recipe!
Vegan Quinoa and Sweet Potato Salad
1/2 C of quinoa
1 sweet potato
1 can kidney beans
1/3 C dried cranberries
1 stalk celery
1 C parsley
1/2 C pine nuts
3 cloves of garlic (4 if you really love it!)
1/4 C soaked cashews
1/4 C soaked sunflower seeds
1 tsp mustard
salt and pepper to taste
HOW TO MAKE SALAD
Preheat over to 350 F
Make small cubes of the sweet potato. Put on a baking tray with the whole garlic cloves.
Drizzle olive oil and sprinle cinnamon over the cubes and bake for 35 minutes.
Cook quinoa in 1 cup water. Allow it to cool then place in large salad bowl.
Add chopped celery, parsley, cranberries, pine nutes, drained kidney beans, and sweet potato. Mix well.
HOW TO MAKE DRESSING
Put soaked cashews, lime juice, sunflower seeds, salt, mustard, pepper and the garlic cloves you roasted (peel first) into food processor.
Blend until smooth. Add water if needed for consistency