Warm Sweet Potato and Quinoa Salad
Course: Lunch Servings: 4-6
Prep time: 10 min Cook time: 35 min
Difficulty level: Easy
Author: Jennifer Sargison
This is the perfect dish to share with family and friends. It takes no time at all to prepare giving you more time to spend time with your loved ones. It’s also super tasty and any left over can be enjoyed cold or reheated the following day for a simple lunch.
Ingredients
For the main dish
2 sweet potatoes - cut into small bite sized chunks
2 cloves of garlic (whole in their skins to roast)
1 red onion - finely chopped
Handful of fresh thyme
180 g quinoa
Fresh parsley
1 tin of chick peas
For the dressing
1/4 cup olive oil
Zest and juice of 1 lemon
1 tbsp Dijon mustard
1 tsp agave
salt and pepper to taste
Method
Preheat the oven to 180 C
Chop the sweet potato into small chunks and add to a lightly oiled baking tray with the garlic and bake for 20 minutes.
Whilst the sweet potato is cooking place the quinoa in a pan, cover with water and boil for 20 mins until the water is absorbed.
After 20 minutes remove the garlic form the baking tray and leave to one side, turn the sweet potato and add the chopped red onion and thyme and cook for an additional 10 minutes or until the sweet potato and onion are nice and soft.
The dressing
In a small bowl squeeze the garlic from the skins, add the olive oil, lemon zest and juice, mustard, agave and season. give it all a good mix and place to one side ready to top the salad later.
Once the quinoa and sweet potato/onion mix is cooked it’s time to make the salad.
Add the sweet potato/onion mix to a large serving bowl, add the quinoa and chickpeas and stir
Add the dressing and toss well to combine.
Top with chopped parsley.
Enjoy the salad warm or cold and serve straight from the large serving bowl, serve with flat breads and hummus for a delicious sharing platter.
If you do make this then I hope you love it
Any thoughts or comments?
Please leave your message below and I’ll get back to you
Big love, Jen x