Prep Time

20 mins

Cook Time

55 mins


  • Ingredients

  • 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 …..

Lemon Veal

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.

Serve immediately.