Zesty Quinoa and Sweet Potato Salad and a Higgidy Picnic
 
Prep time
Cook time
Total time
 
A zesty, citrusy salad with quinoa and sweet potato. This salad is simple and makes a batch. The dressing is my go-to dressing at the minute. Perfect flavours for summer.
Rough Measures:
Cuisine: Picnic
Ingredients
  • 1 sweet potato (scrubbed)
  • ½ aubergine
  • 1 cup / 190g quinoa (I used a mix of red and white)
  • S+P
  • Lemon thyme (optional)
  • DRESSING
  • ½ cup/120ml extra virgin olive oil
  • Zest and juice of 1 lime
  • 2 teaspoons apple cider vinegar
  • Handful fresh oregano
  • Olive Oil - for roasting
Method
  1. Preheat the oven to Gas Mark 5 / 190 C
  2. Chop the sweet potato and aubergine, place on a lined baking tray, scatter with S+P, lemon thyme (if using) and coconut oil. Place in the oven and roast for 40 minutes, or until the veg is soft.
  3. Rinse your quinoa in a sieve under some cold water. Place in a saucepan with 2 cups water. Put on a hob and bring to the boil. Once boiling, turn down to a simmer and let it cook for 15 mins (you want to retain a little bite in the quinoa)
  4. While that's cooking, make your dressing.
  5. Add all the dressing ingredients to a blender (or into a jug and use a stick blender) and blitz for 10 seconds, taste and check for seasoning.
  6. Once the quinoa has cooked, drain any excess liquid, then add the quinoa to a large mixing bowl.
  7. Add in the roasted veg, and a good glug of your dressing.
  8. Stir it well so the quinoa can absorb the dressing.
  9. Enjoy al fresco.
Recipe by Rough Measures at http://www.roughmeasures.com/zesty-quinoa-sweet-potato-salad/