Sweet Potato & Quinoa Salad

I don’t know about you but I find it hard to come up with inspiring lunches to get me through my work days. All too often I reach for a tub of houmous and some oatcakes or a boring salad with some greenery, cucumber and tomatoes, nothing that exciting to look forward to (although I do love a tub of houmous). But I’ve really been working on livening up my salads. I work in the middle of nowhere and the nearest shops are a five minute drive away, and I’m reluctant to head to M&S for an expensive lunch. I’ve been working on a new evening routine that means I spend a little time preparing a tasty lunch, yes, it does mean taking time out of your evening, but trust me you’ll be thanking yourself at lunch time the following day! I encourage you to join me and try this salad it’ll have you counting down the hours until your lunch break. In fact, this recipe will make enough for three or four days, so if you’re happy with eating the same thing for a few days you’re laughing!

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Sweet potato & quinoa salad with lemon tahini dressing
Makes 3-4 servings

80g quinoa
280ml water
50g almonds
20g sunflower seeds
1 sweet potato
3 garlic cloves
Olive oil
2 tsp tahini
1/2 juice of lemon
1 tbsp olive oil
2 tbsp apple cider vinegar
1 romaine lettuce
A handful of cherry tomatoes
Quarter of cucumber
Handful of coriander

  • Heat a drizzle of olive oil in a baking tray in an 180C oven. Chop the sweet potato into cubes and along with the garlic cloves, throw in the baking tray. This takes about half an hour to cook.
  • Meanwhile, bring the water to boil in a saucepan and add the quinoa, simmer for 15 minutes, then drain and rinse with cold water. 
  • In a frying pan, lightly toast the almonds and sunflower seeds for 5 minutes on a medium heat.
  • Chop the lettuce, coriander, tomatoes and cucumber and put in a large bowl.
  • In a mug, mix together the tahini, lemon juice, apple cider vinegar and olive oil until smooth, season with salt and pepper.
  • Mix the quinoa in with the salad. Once the sweet potato is cooked add that to the bowl and then stir through the dressing and the almonds and sunflower seeds. Keep refrigerated.

Happy salad days!

Veronica x

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