Crispy Apple, Quinoa, and Sweet Pot salad
A perfect little compliment to the changing weather and foods going in and out of season. I'm a person who likes to eat seasonal food and incorporate what's in abundance.
I find it easier to get everything out and prep it so I can chuck it all in at the end. It's easier to do this than to read through the recipe trying to remember if the tomatoes were diced, sliced or baked. So I put a little side note on each ingredient so you can easily see it.
Serves 2
INGREDIENTS
60g quinoa
salt
180g sweet potato sliced or cubed -1cm
80g spinach
1 green apple - diced (lazy version: doesn’t peel it)
100g walnuts raw or activated
BAKE
preheat oven 180degrees
place sweet potato on a baking tray, drizzle with olive oil, salt, and pepper.
Bake for 20min
let cool
COOK
bring 250ml of water to a boil with a pinch of salt
Place the quinoa in and let it boil for 2 minutes more
bring to a simmer and place the lid on the pot to simmer for another 7-10min
quinoa should be fluffy, not mushy (if you have excess water, I usually use a sift to drain)
Let cool
MIX
combine diced apple, walnuts, pumpkin, quinoa, potato. Dress with lemon tahini dressing (below)
DRESSING - LEMON TAHINI
Juice of 1 large lemon
Tbsp ACV (apple cider vinegar)
2 tbs olive oil
2 tbs of tahini
salt, pepper, and cumin to taste
Combine all ingredients till mixed well
ENJOY !
