Quinoa and Sweet Potato Salad with Roasted Almonds

Chef Amrita Raichand

Cook Time: 15 mins

Serves: 2 People

A light and easy to make dish that consists of good carbohydrates and low amounts of fat. Adding quinoa to this, makes this salad more nutritional without compromising on its flavour. With quinoa indulge guilt-free! This is a delight for the ones who like light salads!


  • 1 cup quinoa, rinsed well: 125gms
  • Salt: to taste
  • Fresh lemon juice: 30ml
  • Garlic clove, minced: 1no
  • Extra-virgin olive oil: 75ml
  • Freshly ground black pepper: 3gms
  • Cucumber: 1no
  • Cherry tomatoes, halved: 30gms
  • Chopped flat-leaf parsley: 30gms
  • Chopped fresh mint: 20gms
  • Scallions, thinly sliced: 10gms
1.6 gms


  • Begin by bringing quinoa, 1/2 teaspoon salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

  • Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.

  • Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 1/4 cup dressing.

  • Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.


Fibre: 1.6 g

Carbs: 86.1 g

Protein: 4.3 g

Fats: 12.8 g

Calories: 266.9 cal