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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!

Ingredients:

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
fibre

Methods:

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.