Sweet potato, quinoa and cranberry salad

Being that it is the school holidays, it must be time for our traditional family ladies lunch! I am so thankful for wonderful women in my family and being able to meet with them still 🙂

This was the delicious salad we shared …. Just quietly, I may have made extras so there would be dinner leftovers 😉

  • 1 medium gold sweet potato
  • 1/3 cup dried cranberries
  • 1/4 cup pepitas
  • 1 packed cups spinach
  • 1 cup quinoa (which ever colour you prefer)
  • 2L hot water plus 1 tsp stock powder
  • 1/2 large ripe avocado
  • 2 tbsp extra virgin olive oil
  • Pink salt flakes
  • Ground black pepper
  • 2 tbsp lime juice
  • 2 tbsp maple syrup
  • 2 tbsp aquafaba (liquid drained from a can of chick peas)*

*replace the aquafaba with water for legume free, the dressing will just not be quite as ‘fluffy’.

Soak the quinoa in a pot of water for 1 hour then drain and rinse it really well.

While the quinoa is soaking, heat the oven to 200C.

Peel the potato and dice it in to roughly 3-4cm cubes. Place them in a baking tray and drizzle with 1 tbsp of the olive oil and season with salt and pepper to taste. Place in pre heated oven and roast for about 45 minutes or until golden.

Remove the potato from the oven, add in the seeds, and toss to coat them, then return to oven for a further 10 minutes.

Cook the quinoa in the weak stock by bringing it to the boil and simmering gently for about 15 mins, the drain and set aside.

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All prepared in advance to take out with me

To make the avocado lime dressing, place the remaining tbsp of olive oil, the lime juice, pinch of salt, maple syrup, aquafaba (or water) into a blender/bullet/thermal cooker together the the avocado and blend until smooth and light (speed 4, 8 secs, scrape down, speed 5, 10 secs)

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So tart and creamy!

Chop the spinach, and fold it through the warm quinoa.

Top with the potato and seeds.

Drizzle the dressing over the salad and then sprinkle the cranberries over the top.

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Serve immediately and enjoy 🙂

For a delicious variation on this dish we use pumpkin in place of potato, pomegranate seeds in place of cranberries and slivered almonds in place of pepitas.

 

4 thoughts on “Sweet potato, quinoa and cranberry salad

    1. Thanks Jenny. Hope you like it as much as we do. I had it for lunch and dinner …..and there’s a teeny bit left for lunch tomorrow. Yay!

  1. Hi Jessie Im prepping for a party tomorrow and this is one of the dishes I will be trying to copy lol, do you recommend making everything before hand and putting together when I arrive? Perhaps Ive just answered my own q lol

    1. When i made it to take out I kept it all separate and assembled it there.
      If you’re going to combine beforehand, then maybe just keep the cranberries and dressing or until just before you serve. Good luck!

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