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
Quinoa, sweet potato and apple salad
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.
Notes
Michael's top tip: Keep the vinegar to oil ratio low: 1 part vinegar to 3 – 4 parts oil.
