Curried Quinoa Salad with Sweet Potato and Mint

Curried Quinoa Salad with Sweet Potato and Mint

45-minute recipe Serves 6
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45-minute recipe Serves 6


Prep: 10-minute | Cook: 35-minute
  • 1

    Place quinoa and Campbell's broth in a saucepan with a tight-fitting lid and bring to a boil. Reduce to a simmer, cover and cook until all the liquid is absorbed; about 15 minutes. Set aside and let cool.

  • 2

    Preheat oven to 200°C. Spread sweet potatoes on a parchment-lined rimmed baking tray and drizzle with 3 tbsp (45 mL) of the olive oil. Roast in oven, turning occasionally until golden and tender on the inside, about 20 minutes.

  • 3

    In a large bowl, whisk together honey, red onion, curry paste, salt, lemon juice, yogurt and remaining olive oil. Stir in cooked quinoa.

  • 4

    Toss with roasted sweet potatoes, raisins, almonds and mint.

  • 5

    Serve on a platter with extra mint if desired.

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