- 2 medium orange sweet potato, peeled and cut into dice
- 3 tablespoons olive oil
- 1 cup quinoa, rinsed
- ½ teaspoon ground turmeric
- 1 teaspoon cumin
- 1 medium broccoli head, cut into small florets
- 1 1bunch asparagus, trimmed cut into 2 cm lengths
- 1/3 cup dried cranberries
- 2 cups water (500ml)
- 1/3 cup coarsely chopped mixed herbs – chives, parsley, mint.
- Juice from ½ fresh orange
- 2 tablespoons tahini (un-hulled)
Lunch: Quinoa Salad
- Preparation: 20 minutes
- Cooking: 20-30 Minutes
- Serves 4
Preheat over to 200°C. Place sweet potato on a large baking tray with non-stick baking paper. Drizzle with 1 tablespoon olive oil. Roast for 25 minutes or until golden brown and tender.
Meanwhile, place quinoa, turmeric and cumin into a saucepan with 2 cups of water and bring to the boil. Reduce to a low heat, cover and simmer for 12 minutes or until water is absorbed. Remove from heat and set aside to cool slightly.
Place the broccoli and asparagus in a steamer or saucepan and blanch or steam lightly till lightly cooked but remaining crunchy. Place all cooked ingredients along with fresh herbs in a large bowl and stir gently.
Whisk together orange juice and tahini.
Add dressing to the salad and toss to combine and serve.
You can use either red, black or white quinoa in this recipe. If you choose to mix the different coloured quinoa grains together, there is no need to cook them separately. This recipe is great in a lunchbox and keeps well for 2 days. A cheap way to grow fresh herbs at home is by using either seeds or cuttings from herb plants. Place cutting in a glass of water until roots appear. Either plant the seed or the cutting into good quality soil and place in green hessian recycled supermarket bags in a partly sun, partly shaded spot.
This recipe can also be used as a meal on its own or as an accompaniment with grilled chicken breast, lean beef or lamb placed on top. Vegetarians and vegans can opt to use firm sliced grilled tofu or tempeh, cooked chickpeas or lentils. Instead of a tahini dressing, make a zesty dressing from 2 tablespoons fresh orange juice, 1 tablespoon balsamic vinegar and 2 tablespoons olive oil mixed together.