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Quinoa Bowl with Sweet Potato and Sopressata

Prep Time: 15 minutes
Cook Time: 15 minutes
Serving Size: 4
Quinoa Bowl with Sweet Potato and Sopressata
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This quinoa bowl, packed with protein and veggies, makes a healthy and delicious meal. Make the quinoa ahead and refrigerate, so it’s ready for quick lunch or dinner prep.

Ingredients

  • 1 cup (250 mL) quinoa
  • 2 tbsp (30 mL) olive oil
  • 1 tbsp (15 mL) lemon juice
  • 1/2 tsp (2 mL) each salt and pepper
  • 1 pkg (125 g) Mastro® Sopressata Salami, cut into strips
  • 1 can (19 oz/540 mL) black beans, drained and rinsed
  • 1 cup (250 mL) corn kernels, fresh or frozen and thawed
  • 1 avocado, peeled, pitted and sliced
  • 1 large sweet potato, cooked and sliced
  • 1 cup (250 mL) pea shoots
  • Dressing:
  • 1/3 cup (75 mL) extra-virgin olive oil
  • 3 tbsp (45 mL) lemon juice
  • 1 tsp (5 mL) Dijon mustard
  • 1 tsp (5 mL) honey
  • Pinch each salt and pepper
  • 2 tbsp (30 mL) minced shallot

Directions

  1. In saucepan, bring quinoa and 2 cups (500 mL) water to boil. Reduce heat; cover and simmer for 15 minutes. Fluff with fork. Toss with olive oil, lemon juice, salt and pepper.
  2. Dressing: Whisk together olive oil, lemon juice, mustard, honey, salt and pepper. Stir in shallot.
  3. Divide quinoa among bowls. Top with salami, black beans, corn, avocado, sweet potato and pea shoots. Drizzle with dressing.
  4. Tip: Replace quinoa with brown rice if desired.

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