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Quinoa and Sweet Potato Salad with Roasted Garlic Dressing


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  • Total Time: 40 mins
  • Yield: 3 1x

Ingredients

Units Scale
  • 1/2 cup of quinoa
  • 1 medium sweet potato
  • 1 can of kidney beans
  • 1/3 cup of dried cranberries
  • 1 celery stalk
  • 2 large handful of parsley
  • 1 handful of pine nuts
  • cinnamon
  • For the dressing:
  • 34 large cloves of garlic
  • 1/4 cup of soaked cashews
  • 1/4 cup of soaked sunflower seeds
  • 1 tsp mustard
  • 1 lime
  • salt, pepper


Instructions

  1. Preheat oven to 180°C. Cut sweet potato into small cubes and place on a baking tray with the unpeeled garlic cloves. Sprinkle a little bit of cinnamon and olive oil on the cubes and bake for 30-40 minutes.
  2. Cook the quinoa in double amount of water. Let it cool a bit then add to a big salad bowl. Add drained kidney beans, sliced celery, chopped parsley, cranberries, pine nuts and baked sweet potatoes and mix everything well together.
  3. For the dressing place soaked cashews and sunflower seeds, juice of a lime, mustard, salt, pepper and peeled roasted garlic cloves in a food processor and blend until smooth. Adjust consistency with water if needed. Serve the salad with the dressing on top. Enjoy!
  • Prep Time: 10 mins
  • Cook Time: 30 mins