It seems like as soon as you add quinoa to recipes- they suddenly become incredibly fashionable! It’s not hard to see why though, it’s easy to prepare and is full of protein- making it a great substitute for rice. This particular salad is simple to make and is delicious either on it’s own or as a side dish. I always use red or black quinoa in salad as I find it holds its shape when cooked; as opposed to the white quinoa which tends to become ‘gluey’ (though this is great for porridge!). This salad is completely Vegan (yes even the chicken stock- who would have thought?!) and I hope you all enjoy it as much as I do 🙂
1 medium size Sweet Potato
2 tablespoons cold pressed olive oil.
1 ½ cups red quinoa
2 ½ cups of water
3 teaspoons Massel Chicken Stock Powder (Yes it’s Vegan!)
2 Tablespoons Cumin
1 Tablespoon Turmeric
¾ Teaspoon Smoked Paprika or Chipotle Powder
¾ Teaspoon Ground Ginger
2 Bay leaves
1 can chick peas (I usually add two as I love these)
I cup of fresh spinach leaves or rocket
1 small red capsicum
1 small yellow capsicum
1/3 cup chopped fresh coriander leaves (I usually add more)
2 ½ Tablespoons of fresh lemon juice
Preheat oven to 200°C, fan-forced.
Chop sweet potato into cubes (approx 1 ½ cm in size) and place in a bowl. Drizzle olive oil to coat the sweet potato and place on a baking tray lined with baking paper. Roast for 20 to 25 minutes, turning once, or until golden and tender.
Meanwhile, place the red quinoa and vegetable stock in a saucepan over high heat. Stir in the cumin, turmeric, bay leaves, ginger and paprika/ chipotle so that the flavours infuse the quinoa.
Cover ingredients and bring to the boil. Reduce heat to low and simmer for 10 to 12 minutes or until liquid is absorbed and quinoa is cooked.
Place quinoa in a heatproof bowl and allow to cool. Add sweet potato, lemon juice and coriander. Toss gently to combine and season with salt and pepper.