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!
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!
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