Name: Quinoa and Sweet Potato Salad
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 none
Ingredients: 4 none roasted red peppers; 1 none large sweet potato; 1 none red onion; 1 none head of broccoli; none salt to taste (for the dressing); 60 milliliter Olive Oil (for the dressing); 3 tablespoon balsamic vinegar (for the dressing); 30 gram raisins; 2 tablespoon Dijon mustard (for the dressing); 1 tablespoon honey (for the dressing); 0.5 tablespoon garlic powder (for the dressing); 40 gram roasted pumpkin seeds; 0.5 tablespoon black pepper (for the dressing); 50 gram white brined cheese or feta; 200 gram quinoa

Instructions

0 of 5 steps completed

Preheat the oven to 220°C. Peel and cut the sweet potato into medium-thick pieces, about 5 cm thick. Peel the onion and cut it into quarters. Cut the broccoli into evenly sized large florets. Arrange all the vegetables in a flat baking tray, add about 2 tablespoons of olive oil, salt to taste, and a little black pepper. Mix well to coat the vegetables evenly. Roast for about 35 minutes.

Cook the quinoa as you normally would, or use the method below.

Tip: Quinoa is cooked in a 2:1 ratio (water:quinoa). Rinse the quinoa thoroughly under running water. Bring the water to a boil, then reduce the heat to low and add the quinoa. Cover with a lid and simmer for 15 minutes. Remove the pot from the heat and let it rest for 5 minutes without removing the lid. After 5 minutes, fluff the quinoa with a fork and allow it to cool.

To prepare the dressing, combine the olive oil, vinegar, honey, mustard, and spices in a small bowl. Mix until smooth and well combined.

Cut the roasted peppers into small pieces and place them in a large bowl. Add the quinoa, roasted vegetables, raisins, and pumpkin seeds. Pour over the dressing and mix well.

Sprinkle with the white cheese or feta before serving.

Nutritional information not available

Rating

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