Lemony White Bean, Quinoa, and Dandelion Salad

This refreshing salad is perfect for any time of year. Enjoy as a side dish, or add protein for a balanced meal!

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Total Time 30 mins

Course Salad, Side Dish

Cuisine Mediterranean

Servings 4

Ingredients

  

• 1 cup Quinoa dry
• 1 Sweet Potato large, cubed
• 2 tbsp Extra Virgin Olive Oil divided
• 1/2 tsp Sea Salt divided
• 1 Lemon juiced
• 2 tbsp Cilantro finely chopped
• 1 cup White Navy Beans from can, rinsed
• 2 cups Mixed Greens
• 1 cup Dandelion Greens chopped
• 1/2 Cucumber chopped
• 3 tbsp Hemp Seeds

Instructions

 

• Preheat the oven to 375ºF (190ºC). Line a baking sheet with parchment paper.
• Cook the quinoa according to the package directions.
• Toss the sweet potato with half the oil and half the sea salt. Add evenly to the baking sheet and cook for 20 minutes, flipping halfway, or until the sweet potato is turning crispy on the edges.
• Mix the remaining oil, salt, lemon juice, and cilantro with the beans.
• Add the quinoa to your bowl and top with the sweet potato, mixed greens, dandelion greens, beans, cucumber, and hemp seeds. Drizzle any remaining lemon juice mixture, and enjoy!

Lauren Papanos, MS, RD, CSSD, is a nationally recognized Registered Dietitian Nutritionist, board-certified sports dietitian, published researcher, and founder of Functional Fueling Nutrition®, an award winning endocrinology nutrition practice specializing in thyroid health, metabolism, fertility, and hormones. For more than a decade, she has helped thousands of active women uncover the physiological drivers behind hypothyroidism, chronic inflammation, fatigue and infertility through advanced laboratory testing and evidence-based nutrition. Lauren is the creator of the Energy Leaks framework, host of the Functional Fueling® Podcast, and author of The Thyroid Breakthrough, a guide that helps women understand why they can still struggle with thyroid symptoms despite eating well, exercising consistently, and having “normal” lab results.