Sweet Potato Quinoa Salad
A nourishing salad with roasted sweet potatoes, quinoa, fresh herbs, and a tangy dressing.
Equipment
- Baking Sheet
- Medium Saucepan
- Mixing Bowl
Ingredients
- 1 cup quinoa (175 g), rinsed well
- 2 cups water for cooking quinoa (500 ml)
- 1 large sweet potato (about 500 g)
- 1 tablespoon olive oil
- 1/3 cup fresh parsley finely chopped
- 1/4 cup pine nuts
- to taste sea salt
- to taste freshly ground black pepper
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice freshly squeezed
- 3 teaspoons extra virgin olive oil
- 2 teaspoons maple syrup
Instructions
- Preheat your oven to 200°C (390°F).
- Peel and cut the sweet potato into half-moon shapes about 1 ½ cm thick.
- Toss the sweet potato slices with olive oil, salt, and pepper, then arrange on a baking sheet.
- Roast for 35-40 minutes until tender, checking with a fork.
- While the sweet potato is roasting, rinse the quinoa under cold water, then combine with 2 cups water in a medium saucepan.
- Bring to a boil, reduce heat, cover, and simmer for about 10 minutes.
- Remove from heat, let stand covered for 5 minutes, then fluff with a fork.
- In a small bowl, whisk together lemon zest, lemon juice, olive oil, and maple syrup for the dressing.
- In a large mixing bowl, combine the roasted sweet potatoes, quinoa, sliced spring onions, parsley, and pine nuts. Drizzle the dressing over and toss gently.
- Serve warm, at room temperature, or slightly chilled.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.