I love making a satisfying salad, and this is definitely one! The sweet potato adds texture to the quinoa and I love adding the pomegranate for some extra colour! This is based on a tabbouleh salad, with lots of fresh parsley. I used a combination of red and white quinoa and bulgar wheat, but quinoa on its own would be fine. This could be a great lunchtime meal in itself, but it goes really well with my chicken strips. I like to make a jar of the tahini dressing, it keeps really well for about a week in the fridge and will add depth and flavour to any salad combination (great on top of avocado!).
1 cup quinoa (mix white and red) and bulgar wheat
2 cups water
1 sweet potato
bunch fresh parsely
juice 1/2 lemon
2 tbsp olive oil or coconut oil
large pinch of salt and pepper
For the tahini dressing:
2 tbsp tahini
1/4 cup boiling water
juice of 1 lemon
1/2 cup vegenaise
1/4 cup olive oil
2 tbsp pomegranate mollases
What to do…
Heat the oven to 180 degrees. Peel and chop the sweet potato into bite sized chunks. Place the potato in a baking tray and add the oil, salt and pepper. Bake for 20 minutes, or until it starts to brown and crisp up.
While the potato is cooking. Boil the kettle, add 2 cups of boiling water to the quinoa in a pan and simmer until the water is absorbed and the quinoa is cooked. It should start to sprout and soften, cook for around 10 minutes but follow the pack instructions.
Once cooked drain the quinoa in a sieve. Roughly chop a large bunch of parsley, add this to the quinoa with the lemon juice and stir to combine.
Remove the sweet potato from the oven and stir into the quinoa mix.
To make the dressing whisk the tahini and boiling water together. Add the remaining ingredients and continue to whisk until combined.
Place the quinoa and sweet potato mix in a bowl, drizzle over the tahini dressing and top with pomegranate seeds and a little of the juice.
Enjoy your colourful salad with everything, at any time of the year!