Ingredients
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:
- 3–4 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
- 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.
- 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.
- 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