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Quinoa, sweet potato and apple salad

Name: Quinoa, sweet potato and apple salad
Cook time: 40 min
Yield: 6
Ingredients: 500g sweet potatoes, diced; 1 small red onion, very thinly shaved; extra virgin olive oil; a pinch of chilli flakes; sea salt and freshly ground black pepper, to taste; 125g quinoa; 300ml boiling water; sunflower oil; 2 Granny Smith apples, skin on, diced; 2 packs mixed baby lettuce leaves; 15g fresh flat-leaf parsley; 30ml (2 tbsp) pine nuts, toasted; Salad dressing; 15ml (1 tbsp) apple cider vinegar; 5ml (1 tsp) Dijon mustard; 30ml (2 tbsp) avocado oil; 30ml (2 tbsp) sunflower oil; a drizzle of honey; a splash of soya sauce; sea salt and freshly ground black pepper, to taste

October 26, 2016 (Last Updated: November 13, 2018)

Quinoa, sweet potato and apple salad recipe

Quinoa, sweet potato and apple salad is a divine and healthy dish that’s great for lunch. Quinoa is packed with protein and fibre, and is wonderful for a filling, wholesome meal.

Recipe by Michael Olivier

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Quinoa, sweet potato and apple salad

Serves: 6

Cooking Time: 40 mins

Ingredients

500g sweet potatoes, diced
1 small red onion, very thinly shaved
extra virgin olive oil
a pinch of chilli flakes
sea salt and freshly ground black pepper, to taste
125g quinoa
300ml boiling water
sunflower oil
2 Granny Smith apples, skin on, diced
2 packs mixed baby lettuce leaves
15g fresh flat-leaf parsley
30ml (2 tbsp) pine nuts, toasted
Salad dressing
15ml (1 tbsp) apple cider vinegar
5ml (1 tsp) Dijon mustard
30ml (2 tbsp) avocado oil
30ml (2 tbsp) sunflower oil
a drizzle of honey
a splash of soya sauce
sea salt and freshly ground black pepper, to taste

Instructions

Preheat the oven to 180°C.

Toss together the sweet potato and half the onion in a little olive oil, sprinkle over the chilli, season with sea salt and pepper, and toss again. Bake in the preheated oven for about 30 minutes, tossing occasionally, or until starting to turn brown on the edges. Remove from the oven and cool.

Dry-toast the quinoa in a saucepan until just turning in colour and pour over boiling water, bring to a boil then simmer, covered, until all the water has been absorbed, about 15 minutes.

Toss with a fork, cover with a tea towel and allow to cool.

Using a large bowl that will accommodate the whole salad, whisk together the vinegar and the mustard. Slowly beat in the oils and the remaining ingredients. Taste and season again if necessary.

Add the salad ingredients and the remaining onion and toss the salad gently to coat the leaves with the dressing. Garnish with the fresh parsley and toasted pine nuts.