Sweet Potato and Quinoa Salad

Spring is always a wonderful time of year and a great time to enjoy salads of all types. This is one of my favourites. I often make it as a meal all on its own and it makes for a nourishing meal incorporating complete protein, vegetables and good fats. It is high in fibre and also GLUTEN FREE!

So let's get started.

• Preheat oven to 200 degrees Celsius

Ingredients: Step 1- sweet potato

2 Large sweet potatoes cut into bite size cubes

1 large onion cut into halves and then small wedges

1 tablespoon extra virgin olive oil

1 tsp Celtic sea salt

• Mix all in a large bowl and place on a baking tray lined with baking paper.

• Place in the oven at 200 degrees Celsius for about 45 minutes, or until tender and slightly browned on the edges.

• Once cooked, place in the refrigerator to cool 

 Ingredients: Step 2 - Quinoa

1 Cup Quinoa*

1 tsp Celtic sea salt

2 ¾ Cups water

 

• Place in a small saucepan and bring to the boil.

• Turn down to a simmer and cook until all the water is absorbed (about 15 minutes).

• Turn off the heat and sit for 10 minutes.

• Once cooked, place in the refrigerator to cool

Ingredients: Step 3 – Pesto

1 large bunch basil

2 Tablespoons lemon

1 tsp Celtic sea salt

6 Tbs extra virgin olive oil

1 large clove fresh garlic

¼ cup macadamia nuts

2 Tbs pine nuts

• Process all ingredients in the food processor

 

  

Final additional ingredients

Approximately 150g baby rocket and/or baby spinach

1 red capsicum, sliced

• Keep all prepared ingredients in the refrigerator until just about to serve, then toss together in a large bowl and enjoy. 

 

 Serves 6-8 

*Quiona is a seed about the size of  millet grain and can be obtained in heath food stores and some suppermarkets. It is produced from a plant related to spinach and Swiss chard.Quinoa has more protein in it than any other known grain. It is a wonderful food for vegetarians as the protein in quinoa is complete, containing all the essentail amino acids. It’s also rich in fibre, iron, potassium and riboflavin, plus B6, niacin and thiamin. It is also GLUTEN FREE and versatile. You can use it as a base for stews and currys, in salads, soups and even deserts. It comes in several varieties and as grain, flour, rolled and puffed grain.

  "The LORD is my shepherd; I shall not want." Psalms 23:1
 

Posted by: Natasha Mansour