Quinoa and Sweet Potato Salad

4 servings

25 minutes

The cult grain of the late 2000s and early 2010s, paired with the cult root vegetable of the same era. Plant life can be really interesting, and in this case, gluten-free, but still delicious.

Energy value per serving

• Calories: 587.4
• Proteins: 14g
• Fats: 35.4g
• Carbohydrates: 46.8g

Ingredients

• Quinoa: 240 g
• Mixed salad leaves: 200 g
• Sweet potato: 200 g
• Cherry tomatoes: 240 g
• Avocado: 2 pc
• Lemon: 4 pc
• Sunflower sprouts: 100 g
• Extra virgin olive oil: 50 ml
• Olive oil: 1 tbsp
• Tamari sauce: 50 g

Cooking steps

1. Boil quinoa until ready (it will take about 15 minutes).

   Required ingredients:

   • Quinoa: 240 g

2. Cut the sweet potato into 1 cm thick slices and fry in a grill pan with a tablespoon of olive oil.

   Required ingredients:

   • Sweet potato: 200 g
   • Olive oil: 1 tablespoon

3. Arrange salad leaves (lollo-rossa, lettuce, corn, arugula, chard) on plates. Top with warm quinoa (cold in hot weather). Then add halved tomatoes and sunflower sprouts.

   Required ingredients:

   • Mixed salad leaves: 200 g
   • Quinoa: 240 g
   • Cherry tomatoes: 240 g
   • Sunflower sprouts: 100 g

4. Mix salad olive oil and tamari, and dress the salad with the sauce.

   Required ingredients:

   • Extra virgin olive oil: 50 ml
   • Tamari sauce: 50 g

5. Add lemon slices, sweet potato, avocado slices.

   Required ingredients:

   • Lemon: 4 pieces
   • Sweet potato: 200 g
   • Avocado: 2 pieces