Quinoa (pronounced keen-wa) is delicious, nutty, gluten-free and high in protein and fibre. It adds little pops of texture to this crunchy salad.
Equipment
- measuring cups and spoons
- chopping board
- cook’s knife
- 2 large bowls
- 2 large baking trays
- medium saucepan
- mixing spoon
Ingredients
- 1 sweet potato, diced into 1 cm cubes
- 1 tbsp extra virgin olive oil, plus an extra
1 tsp for roasting - 1 cup quinoa, uncooked
- 1½ cups water
- ½ medium red onion, peeled and thinly sliced
- 1 handful parsley, chopped
- 2 apples, diced into 1 cm cubes
- ¼ cup apple cider vinegar
- 1 handful of mint, chopped
- 3 handfuls of baby spinach or rocket
What to do
- Preheat the oven to 180°C.
- Coat the sweet potato pieces with 1 teaspoon of oil in a large bowl.
- Pour the sweet potato onto a baking tray and roast for 15–20 minutes.
- Cook the quinoa using the absorption method: bring 1 cup of quinoa and 1½ cups water to boil in the medium saucepan. Simmer until all the liquid has been absorbed (about 10 minutes). Or follow instructions on the packet.
- Pour the cooked quinoa onto a baking tray and allow it to cool slightly.
- Mix the onion, parsley, apples, 1 tablespoon of oil and the vinegar in a large bowl.
- Combine with the rest of the ingredients and serve.
- Season to taste (optional).
TIP
Quinoa can easily be substituted with brown rice. This recipe is an ideal dinner side dish alongside meat or fish, or make a big batch to enjoy for weekday lunches.