Quinoa Zucchini Sweet Potato Ginger Salad

I decided that August will be salad month! It is the last month of summer and I have yet to post any good salads! Every week this month I will be posting at least one salad for you to enjoy, make, indulge, rejoice, try.

I had something like this from the frozen section of Trader Joe's. I loved it and still love it, but seeing how  we don't have a Trader's here, I had to make something up on my own. It freezes well. If you choose to prepare it and freeze it, do NOT cook your sweet potatoes. When you de-freeze your mixture, it will cook and seeing how sweet potatoes become mushy when over cooked, freeze the mixture raw to begin with. 

Serves 8-10
Takes about 45 min to make
Freezes well, but if you are freezing it, cook your sweet potatoes a bit less because when you defrost your food, it will cook again a little. 


Quinoa was a staple in south America, farmers were well equipped to provide for their country's demand. When it became popular in the rest of the world, the demand increased and many from the cities returned to cultivating the grain. Huge change in the economy of many countries. Interesting how food has such an impact on everything, not just our bellies! 


Ginger - 2 inches diced or grated (about 4 table spoons. You can go less if you are not a ginger fan)
Zucchini - 3 medium sized cubed raw
Sweet potato - 2 large cubed and cooked
Quinoa - 2 cups (whichever color you choose)
Bouillon - 1 cube
Water - 3 cups
Olive oil - 4 tablespoons


Prepare your quinoa with water and your bouillon cube. 

While your quinoa cooks
Chop your zucchini

Chop and cook your sweet potato (I chop it and place it in the microwave for about 6-8 min)

Mince your ginger

Literally to the size of your Quinoa grain cooked

When your Quinoa is cooked, fluff and mix in with your veggies. Once cooled add your olive oil mix and stir and serve!



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