This Sweet potato quinoa salad is healthy, nourishing and packed with flavor. Makes a great side dish, or serve it as a light, lunch or dinner.
- 500 g sweet potato peeled and cut in ½ inch cubes
- 1 red bell pepper, chopped
- 2 tablespoon olive oil or avocado oil
- 1 teaspoon sea salt
- ½ teaspoon dried thyme
- ¼ teaspoon ground black pepper
- ⅛ teaspoon chili flakes optional
- ½ cup quinoa uncooked
- 100 g baby spinach
- 100 g feta cheese crumbled
- ⅓ cup walnuts toasted and roughly chopped
- ½ red onion thinly sliced
- ¼ cup olive oil
- 1 garlic clove, minced
- 1 tablespoon honey
- 1 teaspoon dijon mustard
- 1 lemon, juiced
- 1 teaspoon sea salt
- ½ teaspoon black pepper to taste
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Preheat the oven to 200C (390F)
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Toss the sweet potato and chopped red bell pepper with the olive oil, corn starch and spices. Place on a baking sheet and bake for 20-30 minutes, stirring half way. Let cool down completely before adding to the salad.
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While the vegetables are in the oven, cook quinoa. Follow the package instructions and let cool to room temperature.
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In a small bowl, stir together the ingredients for the dressing and set aside. Optional, I like to add the red onion to the dressing to marinade, it makes it a little less sharp.
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To a large salad bowl, add the baby spinach, quinoa, roasted sweet potato and bell pepper. Top with the crumbled feta cheese, red onion, walnuts and drizzle with the lemon dressing. Gently toss to serve.
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Serve with some crusty bread and enjoy!