Packed full of flavour, this Sweet Potato and Quinoa Salad is simple to make, and even easier to eat! It is vegan, gluten-free, tasty and healthy!
Pre-heat your oven to 200 Degrees C (390 F).
Peel and rinse the sweet potato, and chop into half-moon shapes.
Line a sheet pan with baking paper, and put sweet potato on the tray. Toss in oil and season with salt and pepper. Roast in the oven for approximately 35-40 minutes.
Remove once cooked and set aside.
Put the quinoa in a fine-meshed sieve and rinse well under cold running water, swishing the quinoa with your hand. Drain the quinoa well.
Pour 2 cups of water into a medium saucepan, add the quinoa, bring to the boil then lower the heat and simmer, covered, for about 10 minutes, until the seeds are tender. When they’re cooked you will notice they have little curly “tails”.
(Or follow directions on the packet)
Remove from the heat, place a clean tea towel or 3 layers of paper towel over the saucepan, place the lid back on and stand 5 minutes. The tea towel/paper towel will absorb excess moisture. Place into a bowl and allow to cool.
Mix your dressing up and set aside - check you are happy with the balance of flavours and adjust accordingly.
Finely chop the spring onion and parsley.
Add all of the ingredients to the bowl, and toss.
Serve in a salad bowl or on a platter.
*It is important to thoroughly rinse the quinoa. Rinsing helps remove the outside coating of the grain, called saponin, which can cause a slightly bitter taste. The saponin is a naturally occurring chemical which is there to deter insects.
*Cooking the quinoa by the absorption method just means that the quinoa will absorb the amount of water used. Make sure the quinoa is well drained after rinsing.
*Adjust the amount of lemon juice and zest to your taste - you may prefer more.
*Serve the dish at room temperature.
*Serves 6 people as a side-dish or 3-4 as a more substantial meal.