Quinoa and sweet potato salad

INGREDIENTS

  • 3 sweet potatoes

  • 4 tblsp olive oil

  • Salt and pepper

  • 1 tsp fennel seeds

  • 1½ tsp cumin

  • ½ cup uncooked quinoa

  • ½ tsp chilli flakes (optional if you don’t like chilli)

  • 2 tblsp almond flakes

  • handful fresh chopped mint

  • fresh chopped chives

  • 2 tblsp sunflower seeds

  • 2 tblsp balsamic vinegar

  • 2 large red pepper

  • Handful chopped raw spinach

 

METHOD

  1. Pre-heat oven to 180 degrees Celsius

  2. Peel the sweet potato then chop into small pieces along with the red pepper and drizzle with olive oil, salt, pepper, fennel seeds and cumin, then roast in the oven for ten minutes, until soft and cooked

  3. Boil the quinoa in a large pot with water for about 15 minutes, until cooked, (check the package instructions) then allow it to keep cooking so all the water is evaporated, but keep an eye on it to keep stirring so it doesn’t burn and stick – for about another 5 minutes

  4. Add the quinoa to a large bowl, along with the roasted vegetables, balsamic vinegar and chilli flakes, chop the spinach and herbs and add to the bowl, then sprinkle with seeds and nuts

  5. Mix well, serve and enjoy

 

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