Super Food Quinoa Salad
Ingredients
- 1/2 cup uncooked quinoa
- 1 medium sweet potato
- 2 small beetroots - cooked (1 for each day)
- 1 avocado
- coriander
- 1 tsp sesame or pumpkin seeds (optional)
Dressing
- 1 tsp olive oil and lemon juice of 2 lemons or mix to taste - you can always add more lemon.
- Salt and pepper
- Spice mix for sweet potatoes: cumin, chilli powder or chilli flakes, smoked paprika is nice too and cinnamon
Instructions
- Preheat oven to 200oC, peel and cut sweet potato into cubes. Add 2 tsps of coconut oil into a baking tray, add sweet potato cubes with smoked paprika, chilli powder, cumin, cinnamon, salt and pepper and cook for 20-30 minutes or until soft on inside crispy on outside. Check at about 10 minutes to turn or shake pan to ensure it is covered and cooking evenly.
- Cover the quinoa in a sauce pan with just enough water to cover and add salt to pan.
- Simmer and cook until the quinoa begins to open up into little spirals and then drain.
- Cut the avocado and beetroot
- Mix the cooked quinoa, sweet potato and beetroot plus seeds and coriander.
- Add the dressing which you can make and store: mix 1 part oil, 2 part lemon juice with salt and pepper.
Notes
Best made on day of eating so you can keep all the elements separate and then bind it together on the day of.
I also enjoy this slightly warm (we live in a cold country) but in summer is nice when from the fridge.
You can decide.
