I managed to gain weight somehow rather than lose it. Make this Vegan Detox Quinoa Salad with Roasted Sweet Potato as your next healthy dish!
No gluten. Of course, some goddamn quinoa is the first ingredient in this detox quinoa salad recipe. I add some black beans, cherry tomatoes, baby spinach, fresh corn, spring onions, roasted sweet potatoes, and cilantro for the protein component.

Ah, the dressing, that’s next. The only ingredients needed are some lime juice, maple syrup, cumin, red pepper flakes, and a dash of ground coriander (as if this cleansing salad wasn’t already bursting at the seams with flavor).

 No gluten. This Quinoa Salad dish tastes best when served warm, but it also packs nicely for lunch the next day. Add some fresh avocado pieces to your quinoa salad if you’re rich and fashionable.

Because of my extreme poverty, I was forced to forego the avocado this time. Anyway, read down to get the recipe for this vegan detox quinoa salad with roasted sweet potato if you want to nurture your body rather than load it with absolute and total garbage like I do.

Quinoa Salad Vegan
Vegan Detox Quinoa Salad is a tasty, nutritious salad that is loaded with vegetables and topped with a lime and cumin dressing. No gluten.


Quinoa, 1 cup, and 1 1/2 cups of vegetable stock
2 tablespoons of olive oil and 1 medium sweet potato, chopped
1 cup Corn Kernels
1 can of rinsed and drained black beans
4 chopped green onions, fine
Cherry tomatoes, 1 cup
3.0 ounces 100 grams of baby spinach, nearly half a cup of chopped cilantro

The dressing:
Juiced fresh limes, two
1 teaspoon maple syrup 3 tablespoons olive oil
Red Pepper Flakes, half a teaspoon
Ground cumin, 1 1/2 tablespoons
1/8 teaspoon coriander powder
1 teaspoon pepper and 1/2 teaspoon salt, as desired

Combine Quinoa and Stock in a saucepan. After bringing to a simmer, cover with a lid. 15 minutes of cooking time. Turn off the heat after 15 minutes, and then wait five minutes before lifting the lid.

Sweet potato cubes and 2 tablespoons of olive oil should be combined while waiting. Roast for 20 minutes, or until fork tender, in a preheated oven (175 degrees Celsius/350 degrees Fahrenheit), seasoning with salt and pepper. Place aside.

Quinoa, Roasted Sweet Potato, Corn, Black Beans, Spring Onion, Cherry Tomato, Baby Spinach, and Cilantro should all be combined in a big dish.
All dressing components should be combined and thoroughly mixed in a small bowl. Pour over the quinoa salad, then gently toss to mix. Salt and pepper should be used liberally after checking for seasoning.
cold or warm serving.

serving size: one
233 kilocalories
34g of carbohydrates
8g of protein
Fat: 8g
1g of saturated fat
392 mg of sodium
502 milligrams of potassium
6g of fiber
3g of sugar
5381 IU of vitamin A
10 mg of vitamin C
57 milligrams of calcium
3 mg. iron