Quinoa Salad

I’ve always needed some extra encouragement when it came to eating salad. For one, we can all admit it’s the type of food that’s more than likely only eaten if put on front of us than if we were to hunt for it ourselves. Secondly, it never really filled me up. There is no denying, however, the huge health benefits of salad, being so packed with vitamins and fibre, so I decided to make it more appealing. As you can see in the below image, I’ve added some healthy carbs to ensure the meal fills you up, and a mixture of tastes from sweet to slightly spicy. I must say, making this dish was the first time I had to box up some remaining salad as I was too full to finish!

Ingredients:

  • Mixed salad
  • Tomatoes, 100 g chopped
  • Sweet potato, 1 large chopped
  • Veg stock soln, x2 cups
  • Quinoa, 1 cup
  • Pomegranate seeds, 1 tblspn
  • Oregano, 1 tblspn
  • Salt to taste
  • Oil

For the sauce:

  • Vegan yogurt, x1/2 cup
  • Sweet paprika powder, 1 tblspn
  • Salt, 1 tspn
  • Oregano, 1 tblspn
  • Cumin, 1 tblspn

Method:

  1. Preheat the oven to 180 degrees Celsius.
  2. Peel, chop and dice the sweet potato, season with oregano, salt and oil and bake for ~30 mins.
  3. Place the quinoa and veg stock in a saucepan for 30 mins over medium heat. Cook through for ~25 mins or until all water is absorbed.
  4. Prepare the sauce easily, by whisking all of the ingredients together well.
  5. Add the mixed salad to a bowl followed by the cooked sweet potato, chopped tomatoes, pomegranate seeds, seasoning, quinoa and finally the sauce.

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