This vibrantly-colored roast sweet potato and goat’s cheese salad will redeem every lacklustre quinoa dish you’ve ever suffered through. It hits every salty, sweet, creamy, fresh and tangy note. You can roast pumpkin (squash) instead of the sweet potato.
Preheat oven to 200°C (400°F).
Toss sweet potato in a bowl with olive oil to coat. Spread evenly on tray and roast for 20–25 minutes or until lightly golden.
Meanwhile, place quinoa and stock in a saucepan over high heat. Bring to the boil and then cover. Reduce heat to a simmer and cook until the liquid has been absorbed and the quinoa is tender, about 15–18 minutes. Uncover, fluff the quinoa with a fork and set aside.
Heat a splash of oil in a non-stick frying pan and lightly sauté sunflower seeds and pine nuts until light golden. (Be careful, pine nuts cook more quickly than the sunflower seeds).
To make the dressing, whisk to combine lemon juice and extra virgin olive oil in a small bowl. Season with salt and pepper.
In a bowl, combine cooled quinoa, roasted sweet potato, sunflower seeds, pine nuts, herbs and goat’s cheese.
Pour the dressing over salad and toss to combine. Divide salad evenly between bowls and serve.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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