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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.
Serve immediately.