1 tablespoon of olive oil
2 large sweet potatoes, peeled & diced
4 tablespoons of cooked quinoa
2 large handfuls of cos lettuce, chopped
1 large lebanese cucumber, peeled & chopped
8 cherry tomatoes, halved
1 tablespoon of balsamic vinegar
1-2 tablespoons of olive oil
salt & pepper to taste
The combination of roasted sweet potato and quinoa is a winner!
Pairs well with …..
Hints and Tips
If you haven’t used quinoa before, buy the tri-coloured quinoa as not only does it look great but it has a lovely flavour that compliments not only vegetables but also seafood, chicken and beef.
Firstly, cook the quinoa according to the packet instructions then place in a flat pan and refrigerate until cool.
Whilst the quinoa is cooling, place the peeled and diced sweet potato in a large baking tray and combine with one tablespoon of olive oil and salt.
Cook sweet potato for 30 minutes – remove from the oven and allow to cool for 15 minutes.
Combine the remaining salad ingredients in a large bowl and toss through the quinoa and sweet potato.
Lastly, add the balsamic vinegar, olive oil, salt and pepper and combine well.