Quinoa betterave douce salade (Print Version)
# Ingredients:
→ Core
01 -
1 cup of quinoa, rinsed well
02 -
2 medium sweet potatoes, peeled and diced
03 -
2 medium beets, peeled and chopped
04 -
2 tablespoons olive oil
05 -
Salt and pepper to taste
→ Toppings
06 -
1/4 cup fresh parsley, finely chopped
07 -
1/4 cup crumbled feta cheese (optional)
08 -
1/4 cup chopped pecans or walnuts (optional)
09 -
1/2 cup baby spinach or arugula (optional)
10 -
1/4 cup dried cranberries or raisins (optional)
# Instructions:
01 -
Wash the quinoa under cool water. Combine it with 2 cups of water in a pot. Bring it to a boil, then lower the heat, cover it, and cook for 15 minutes. Let it sit for 5 minutes still covered, and fluff it with a fork.
02 -
Set the oven to 200°C. Toss diced sweet potatoes with olive oil, salt, and pepper. Spread them on a baking tray, roast for 25–30 minutes, flipping halfway through.
03 -
Cut the peeled beets into cubes. Roast them on the same tray as the sweet potatoes or boil until soft, which takes about 30–40 minutes. Cool before handling.
04 -
In a big mixing bowl, combine cooked quinoa, roasted sweet potatoes, and beets. Pour over a lemon-tahini dressing and gently mix. Top it off with fresh parsley and any of the extras you like.
# Notes:
01 -
Cooking the beets and sweet potatoes ahead of time makes things faster.
02 -
Let the salad rest for 30 minutes before serving to intensify the flavors.
03 -
Keep in the fridge for up to 3 days (note: the quinoa might get stained from the beets).
04 -
Only add the dressing right before you eat to keep the salad crisp.
05 -
For more crunch, toss in some roasted seeds or crispy chickpeas.