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Quinoa and Sweet Potato Salad

Name: Quinoa and Sweet Potato Salad
Total time: 25 min
Yield: 4
Ingredients: Quinoa 240 g; Mixed salad leaves 200 g; Sweet potato 200 g; Cherry tomatoes 240 g; Avocado 2 piece; Lemon 4 piece; Sunflower sprouts 100 g; Extra virgin olive oil 50 ml; Olive oil 1 tablespoon; Tamari sauce 50 g

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

587.4kcal

Proteins

14grams

Fats

35.4grams

Carbohydrates

46.8grams

Ingredients

4servings

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:
1. 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:
1. Sweet potato: 200 g
2. 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:
1. Mixed salad leaves: 200 g
2. Quinoa: 240 g
3. Cherry tomatoes: 240 g
4. Sunflower sprouts: 100 g

4
Mix salad olive oil and tamari, and dress the salad with the sauce.
Required ingredients:
1. Extra virgin olive oil: 50 ml
2. Tamari sauce: 50 g

5
Add lemon slices, sweet potato, avocado slices.
Required ingredients:
1. Lemon: 4 pieces
2. Sweet potato: 200 g
3. Avocado: 2 pieces

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