Mediterranean Fibrous Quinoa Summer Salad

Servings: 4

• Equipment: Cosori Turboblaze Air Fryer
• 1 ½ cups Cooked Quinoa
• 1 bunch Kale, or 2 cups Baby Arugula, chopped
• 1 Red Bell Pepper, thinly sliced
• 1 Red Onion, chopped
• 2 large Sweet Potatoes, finely chopped
• 4 tbsp. + 2 tbsp. Olive Oil
• 2 tbsp. Apple Cider Vinegar
• 1 Lemon
• 1 tbsp. Honey
• 1 tsp. Salt
• 1 tsp. Black Pepper
• (Optional) Pickled Onions
• (Optional) Crumbled Feta

1. In a large bowl, combine the chopped sweet potatoes, chopped red onions, bell pepper, 4 tablespoons olive oil, salt, and black pepper. Toss well.
2. Add to your Cosori Turboblaze Air Fryer. Cook at 425F for 18-25 minutes, tossing halfway through, until tender and slightly charred.
3. To make the vinaigrette, combine the honey, remaining olive oil, apple cider vinegar, and lemon juice in a jar. Seal with the lid and shake well.
4. Toss the roasted vegetables, cooked quinoa, leafy greens, (optional) pickled onions and feta. Drizzle with the vinaigrette and enjoy!