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Food, glorious food. This my friends, is a salad to get excited about! My Sweet Potato & Carrot Quinoa Salad. A vegetarian option that doesn’t leave you hanging for meat. Stores well for a few days- so great as healthy leftovers for the office.
2 cup cooked quinoa (white)
1 large sweet potato
1 Tbsp Cumin, dried
100g Feta (goats is preferable)
Fresh mint leaves (just a few to scatter on top)
Handful of chopped walnuts (roasted, to scatter also)
Roast off your diced veg for 60 mins at 180 degrees celsius in a little coconut oil, 1tbsp of cumin, salt and pepper. Toss at intervals to evenly coat and cook.
Place your slightly cooled cooked quinoa on your serving plate and start to scatter your roast veg evenly around. Crumble over the feta, then nuts and lastly scatter your fresh mint
This combo of flavours is so delicious, you’ll hardly miss the meat. If you’d like to serve this with meat, it’s great with chicken, turkey or lamb.
I’m having a quinoa revival at the moment. Is quinoa your jam? What’s your favourite way to use it?