Quinoa is an ancient crop native to the Andes that grows in poor soil, dry climates and even mountain altitudes. Due to its delicate taste and rich amounts of protein, iron, potassium and other vitamins and minerals, it is quite popular. It is also a good source of dietary fibre and is easily digested.
Sweet potatoes are tubers and also come from South America. They are distantly related to potatoes. A medium baked sweet potato (when not soaked in butter) has a modest calorie count and includes healthy amounts of dietary fibre, vitamin C, folic acid and potassium. A root vegetable with orange-flesh, sweet potatoes are also full of vitamin A.
1 cup dry quinoa
2 cups vegetable stock
1 diced large sweet potato
2 Tbsp olive oil, divided
2 tsp organic lemon juice
Dash of cayenne pepper
2 Tbsps olive oil
Black pepper and sea salt, to taste
- Preheat the oven to 180°C/350°F.
- Place the quinoa and vegetable stock in a medium-sized saucepan and bring to the boil over a medium heat.
- Reduce the heat to low and simmer until the stock is absorbed. Transfer to a bowl and let it cool.
- Coat the diced sweet potatoes with olive oil, black pepper, salt and cayenne pepper. Transfer to a sheet pan and roast in the oven until crisp. Remove from the oven and let cool.
- In a mixing bowl, combine the lemon juice and 1 tablespoon of olive oil and season with salt and pepper. Garnish the mixed greens and stir in the diced sweet potatoes and the quinoa and serve.
Serves 4 people
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