This delicious quinoa salad with sweet potato, avocado and walnuts is super-healthy and gives you the fuel you need for an active lifestyle. The three main ingredients -quinoa, sweet potatoes and avocado- are low-glycemic and can help regulate blood sugar. If you have a sweet tooth, sweet potatoes are great as they satisfy your sweet cravings without spiking your blood sugar. This dish will give you a slow release of energy and is exactly what your body needs if you have a lot of work ahead of you or are planning a work-out later on in the day.
- 4 cups of Quinoa
- 2 tbsp extra virgin olive oil
- 2 sweet potatoes, peeled and cut into small cubes
- 2 shallots, quartered
- 1 large avocado, cut in bite-size chunks
- 2 tbsp fresh mint, finely minced
- 2 tbsp parsley, finely minced
- goat’s or sheep’s feta, cut in small cubes (optional)
- 1/3 cup of raw walnuts
- 1/3 cup Kalamata olives
- 1 lemon, juice
- 3/4 cup hemp oil
- ¼ raw coconut cider vinegar
- 1 tbsp raw honey
- freshly ground black pepper and sea salt to taste
1. Preheat the oven to 180 celsius and place the sweet potato cubes & shallots in a roasting tray. Rub the sweet potato and shallots with the oil and sprinkle with salt and pepper.
2. Cover with alu foil and bake for 15 minutes.
3. Take off alu foil and bake for 10 to 15 minutes or until lightly caramelised.
4. Rinse the quinoa by placing it in a fine mesh sieve and run cold water through it for a few minutes. Drain and place into a saucepan along with twice the amount of water.
5. Bring up to a boil, reduce heat to low and leave to simmer for 15 minutes, or until tender. I like my quinoa to have a bit of a bite, so I take it off of the heat when it’s not quite cooked. Drain the quinoa, cover and let stand for another 5-10 minutes.
6. For the dressing, mix the olive oil, vinegar and honey in a jar and shake well. Season with sea salt and freshly ground black pepper.
7. Place quinoa in a large bowl and add the sweet potato, shallots, feta, fresh mint, parsley, olives and walnuts.